Quinoa Corn Chowder

You’ll Need

• 1 Tablespoon olive oil
• 4 cups vegetable stock
• 1 large yellow onion, chopped
• 14 oz. coconut milk or milk
• 3 garlic cloves, chopped
• 2 bay leaves
• 1 large potato with skin, cubed
• 1/8 to ¼ teaspoon cayenne
• 3 cups corn kernels (fresh or canned)
• ½ teaspoon salt
• ½ cup uncooked quinoa
• Parsley sprigs to garnish
• ½ cup red bell pepper, diced
• Pepper to taste

Directions
In a large pot on low heat the oil, sauté onion, garlic, red bell pepper, quinoa, potato and corn for approximately 7 minutes.

Next add vegetable stock and the bay leaves and simmer for 30 minutes.

Add milk and seasonings and increase heat for a few minutes.

Remove from heat, garnish with parsley and serve.

Optional ingredient variations

-Add one chopped chili pepper

-Add some crushed red pepper

-6 shallots chopped, instead of 1 large onion