Filling, delicious, vegan, warm, comforting, slightly out of focus. Okay, a lot out of focus.
Basically, I was so ready to tuck into a bowl of this Quinoa Corn Chowder and pretend it's not raining outside that I forgot to photograph it until I had completely scraped the bowl clean. What's a blogger to do? Why simply take tomorrow's lunch portion out of the Pyrex, pour it into the more photogenic Heath bowl, take a quick photo before your husband adds this to the list of reasons why you're crazy, put it back in the Pyrex, and pretend nothing happened. And all's well that end's well, anyway - he was too busy working on his second helping to notice.
Stay warm and dry!
Quinoa Corn Chowder
slightly adapted from The Recipe Rebel
2 T. olive oil
8 oz. onion, diced
1 T. minced garlic
¼ c. flour
3 c. vegetable broth
3 c. almond milk
1 c. quinoa
1 lb. frozen corn
1 15-oz. can Great Northern beans, drained and rinsed
3 oz. sugar snap peas, sliced into 1/2-inch pieces
1 T. Sriracha
salt, to taste
1. In a large pot, heat the olive oil until shimmering. Add the onion and saute over medium-high heat for 3-5 minutes, until soft and starting to brown. Add the garlic and cook for another minute.
2. Stir in the flour until combined. Whisk in the broth and then the milk, one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup.
3. Add the quinoa, and bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer uncovered for 20 minutes until quinoa is cooked, stirring often. Add the corn, beans, sugar snap peas, Sriracha and salt to taste. Let it all warm up, and serve.