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Ingredients
1 Cup quinoa
3 Tablespoons canola oil
1 Medium onion, diced
1 Red pepper, diced
1 Teaspoon minced garlic
1 Teaspoon dried parsley
1/2 Teaspoon dried thyme
1 1/2 Teaspoon salt
1/4 Cup flour
3 Cups chicken broth
2 Cups milk
4 Cups frozen corn
1 Can white kidney beans
Shredded cheese to garnish
Instructions
In a large pot, toast quinoa over medium heat for 2 to 3 minutes.
Add oil, onion and pepper to the pot and saute over medium-high heat for 3 to 5 minutes, until soft. Add garlic, parsley, thyme and salt and cook 1 minute.
Stir in flour until combined (you don't want to see any white left -- add gradually and if there's a little left over that's okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup.
Bring to a simmer, stirring frequently. Reduce heat to medium (or medium-low) and cook uncovered for 15 to 20 minutes until quinoa is cooked, stirring often. Add corn and beans and heat through, serve.