Vegan Quinoa Corn Chowder

This is a very delicious (and hearty!) vegan soup. If you are looking to add a little bit more heartiness to it I've added some almond milk before and that added a nice creamy taste to it. And Mom, it's delicious with the cilantro but I'm sure you would be fine without it:)

Ingredients:

• 3/4 cup quinoa
• 1 - 2 Tbsp olive oil
• 2 medium potatoes
• 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
• 4 cups vegetarian soup stock or water
• 1 cup chopped green beans
• 1 celery stalk, diced
• 1/2 lg red pepper, diced
• 2 - 3 cloves garlic
• 2 thin slices fresh ginger
• 1/2 jalapeno pepper, seeded

• 1 tsp gr coriander
• 1 tsp paprika
• 1/2 tsp dried oregano leaf
• 1/2 tsp dried thyme leaf
• 1 bay leaf
• Salt and fresh ground black pepper to taste
• 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
• More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder

Directions:

1. Soak the quinoa 5 minutes
2. Rinse then drain into a colander
3. Peel & mince the garlic, jalapeno and ginger
4. Wash and trim the celery, slice lengthwise, then crosswise to dice
5. Seed and dice the red pepper
6. Peel and chop the potatoes in bite sized pieces
7. If using fresh corn, peel and slice the kernels off the cobs
8. Heat the olive oil on medium low in a large dutch oven
9. Sauté the garlic, ginger, celery, & jalapeno 5 minutes
10. Add the potatoes, green beans and red pepper, sauté 5 minutes
11. Stir in the oregano, thyme, coriander, paprika and bay leaf
12. Add the quinoa
13. Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
14. Add the fresh or frozen corn, cook 5 - 10 more minutes
15. Add salt & pepper, cilantro or scallions

Crockpot Directions:

1. Soak the quinoa 5 minutes
2. Rinse then drain into a colander
3. Peel & mince the garlic, jalapeno and ginger
4. Wash and trim the celery, slice lengthwise, then crosswise to dice
5. Seed and dice the red pepper
6. Peel and chop the potatoes in bite sized pieces
7. If using fresh corn, peel and slice the kernels off the cobs
8. Heat the olive oil on medium low in a large dutch oven
9. Sauté jalapeno, ginger, celery & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
10. Combine all ingredients except corn & cilantro or scallions in a large crockpot
11. Cover and cook on low for 3 - 4 hours
12. Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour
13. Stir in the cilantro or scallions, salt & pepper to taste, and serve

http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-corn-chowder.php