Corn and Quinoa Chowder

• 3/4 cup red or white quinoa, rinsed and drained
• 1 tsp. cumin seeds
• 1 1/2 Tbs. olive oil
• 2 1/2 cups fresh or frozen corn kernels
• 1 large red potato, diced (about 1 cup)
• 4 small shallots, chopped (about 1/4 cup)
• 4 cups low-sodium vegetable broth
• 2 cups plain soymilk
• 1 large red bell pepper, diced
• 3 Tbs. chopped cilantro, plus a few sprigs for garnish
• Lime wedges, optional

1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly.
2. Transfer to bowl.
3. Heat oil in pot; add corn, potato and shallots.
4. Saute 5 minutes, or until shallots are translucent.
5. Add broth and soymilk, and bring to a boil.
6. Stir in quinoa mixture.
7. Reduce heat to medium-low, cover and simmer 10 minutes.
8. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
9. Remove from heat; stir in chopped cilantro.
10. Season to taste with salt and pepper.
11. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired.

red, cumin seeds, olive oil, corn, red potato, shallots, lowsodium, soymilk, red bell pepper, cilantro, lime wedges

Taken from www.vegetariantimes.com/recipe/corn-and-quinoa-chowder/ (may not work)