Fish

Peruvian Quinoa Chowder is for Dinner.

Peruvian Quinoa Chowder takes 10 minutes to prepare.

Peruvian Quinoa Chowder takes 30 minutes to cook.

Peruvian Quinoa Chowder makes 6 servings.

The ingredients for Peruvian Quinoa Chowder are:

1 pound peeled and deveined raw shrimp, roughly chopped
2 teaspoons salt (divided)
3 tablespoons olive oil
1 bunch scallions (about 6), whites and green tops thinly sliced
3 cloves minced garlic
1 to 2 jalape?o chiles, seeded and minced
1/4 cup tomato paste
2 teaspoons ground cumin
1 tablespoon dried leaf oregano (not powdered)
2/3 cup quinoa, rinsed and drained
6 cups homemade or purchased gluten-free chicken broth
1 cup corn kernels (defrosted if frozen)
1/2 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro
Lime wedges, for serving

Here is how you make Peruvian Quinoa Chowder:

InstructionsPut the shrimp in a colander over the sink and toss them with 1 teaspoon of the salt. Let stand until ready to use. (Use within about 30 minutes or refrigerate.)In a large pot, heat the oil over moderate heat. Add the scallions and cook until starting to soften, about 3 minutes. Add the garlic and jalape?os and cook 1 minute longer. Stir in the tomato paste, cumin and oregano and cook until fragrant, about 2 minutes more.Add the quinoa and chicken broth to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the quinoa is cooked, about 15 minutes. Stir in the corn, half-and-half and the remaining 1 teaspoon of salt. Simmer gently until the corn is cooked, about 5 minutes.Stir in the shrimp and the black pepper. Cook until the shrimp just turns pink, about 3 minutes. Stir in the cilantro. Serve the soup with a squeeze of fresh lime juice.Serving Size:?6

The nutritional information for Peruvian Quinoa Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.0

• Total Fat: 11.2 g
• Cholesterol: 7.5 mg
• Sodium: 1,152.9 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 3.0 g
• Protein: 4.9 g