Sunday, April 12, 2009

Corn and coconut quinoa chowder

Greetings Bunnies,
I hope there is room left in your tummies for a delicious quinoa chowder
Quinoa is a very nutritional gluten free grain that is readily avail in health food shops and I have even seen it recently in the supermarket.
Quinoa packs a protein punch as it is a complete protein and with an amino acid profile similar to milk, therefore it is very high in calcium and lysine (great for cold sore breakouts)

Roasted Pumpkin Garlic, Corn and Coconut Quinoa Chowder (Vegan G/F)
500g pumpkin, diced and peeled skin off
3 cloves garlic
2 corn cobs
2 cups stock (vegetable or chicken)
1 cup quinoa
1 can coconut milk (spiral brand)

bake pumpkin and garlic for 20-25 minutes
heat stock in a saucepan and add quinoa and corn
gently simmering for 20 minutes
add coconut milk, roasted pumpkin and garlic
blend until smooth
season with sea salt and pepper
let sit for 10 minutes and it will thicken

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