Vegetarian

Quinoa, Leek, Broccoli and Corn Chowder is for Soup.

Quinoa, Leek, Broccoli and Corn Chowder takes several minutes to prepare.

Quinoa, Leek, Broccoli and Corn Chowder takes several minutes to cook.

Quinoa, Leek, Broccoli and Corn Chowder makes 4 servings.

The ingredients for Quinoa, Leek, Broccoli and Corn Chowder are:

2 tsp Becel Margarine with Olive OIl
1 cup chopped onion
1 cup chopped leek
1/2 cup quinoa
3 cups frozen corn
3 stalks of broccoli, chopped
4 cups of homemade vegetable stock
1/2 medium red bell pepper, chopped
Pinch ground black pepper
1/4 tsp of cayenne
5 saffron threads
salt to taste

Here is how you make Quinoa, Leek, Broccoli and Corn Chowder:

In a large saucepan, melt the margarine and saute the onion and leek until they are opaque and tender, about 7 minutes. Add the quinoa, 2 cups of corn, and 2 chopped stalks of broccoli; set aside the remaining corn and broccoli.Add the broth and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes until the quinoa is completely cooked. Remove from heat. Puree with hand blender. Return mixture to low heat. Add remaining corn, broccoli, red pepper, black pepper, cayenne, and saffron. Reheat. Taste for salt. Add if required. Serve immediately. Good in fridge for up to 2 days.Serving Size: Makes 4 bowls of soupNumber of Servings: 4Recipe submitted by SparkPeople user MADEMCHE.

The nutritional information for Quinoa, Leek, Broccoli and Corn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 266.8

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 540.0 mg
• Total Carbs: 53.6 g
• Dietary Fiber: 9.1 g
• Protein: 10.5 g

The dietary needs meet for Quinoa, Leek, Broccoli and Corn Chowder is Vegetarian