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Quinoa vegetable corn chowder

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 medium potatoes
  • 1/2 red pepper
  • 150g chopped green beans
  • 1L vegetarian stock
  • 125g quinoa
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon dried or fresh Italian herbs (eg parsley, basil, oregano)
  • 1 bay leaf
  • salt and pepper to taste
  • 500g frozen sweetcorn
  • 250g frozen peas
  • 3 spring onions, finely sliced
  • Sauté onion, ginger and garlic in oil for five minutes. Add potatoes, red pepper and beans, then sauté for further five minutes.
  • Add all ingredients except sweetcorn, peas and spring onion in a large crockpot.
  • Cover and cook on low for 3 to 4 hours.
  • Turn crockpot to high heat, add the frozen corn and peas and cook for another half hour.
  • Stir in spring onions before serving.