Southwestern Quinoa Chowder

• 1 tablespoon vegetable oil
• 1/3 cup onion, chopped
• 2 garlic cloves, minced
• 1 poblano chile, seeded and diced
• 1/2 red bell pepper, chopped
• 1/2 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup corn
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 cup milk
• salt and pepper, to taste
• Garnishes
• 4 tablespoons cilantro, chopped
• 1 small tomatoes, chopped
• 1/2 cup cheddar cheese, shredded

1. Heat oil in a pot. Saute onion and garlic until onion is translucent.
2. Add poblano chili and red pepper, and saute 2-3 minutes, until softened.
3. Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
4. Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
5. Season to taste with salt and pepper.
6. Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.

vegetable oil, onion, garlic, poblano chile, red bell pepper, quinoa, vegetable broth, corn, cumin, chili powder, cayenne pepper, milk, salt, cilantro, tomatoes, cheddar cheese

Taken from www.food.com/recipe/southwestern-quinoa-chowder-468449 (may not work)