Quinoa is an excellent base for chowders, especially if you are looking for a low-carb alternative.
This chowder is light and filling at the same time, and it’s excellent for training days.
It takes 30 minutes to prepare and you can also freeze it for office lunches or emergency meals.
- 1 cup dry quinoa
- 1 tablespoon toasted sesame seed oil
- 1/2 onion
- 1 red bell pepper
- 1 garlic clove
- Pinch or parsley
- Pinch of thyme
- 2 tablespoons wholewheat flour
- 1 teaspoon vegetable powder
- 1 cup almond milk
- 1/2 can corn
- 1/2 can navy (or cannellini) beans
Rinse, clean and thinly dice the garlic, onion and bell pepper. In a large skillet, heat the sesame seed oil together with the garlic. Add the dry quinoa and stir to toast.
Add the pepper and onion, then stir for one more minute. Add one tablespoon flour to a cup of water and stir to dissolve. Pour it into the skillet and stir well. When it starts to thicken a bit, add another cup of water mixed with another tablespoon of flour, the thyme, and parsley. Continue to stir and, when the water reduces again, add a cup of almond milk. Reduce the heat to low and continue to cook until the quinoa florets are completely open.
Stir in the corn and beans. Cook until the excess water is reduced, stirring often. Take off the heat, set aside to cool for 1-2 minutes and serve.
Enjoy your chowder!