Vegetarian

Quinoa-Broccoli Chowder is for Dinner.

Quinoa-Broccoli Chowder takes 10 minutes to prepare.

Quinoa-Broccoli Chowder takes 20 minutes to cook.

Quinoa-Broccoli Chowder makes 8 servings.

The ingredients for Quinoa-Broccoli Chowder are:

1 stalk broccoli
2 tablespoons olive oil
1 medium leek, chopped, about 3/4 cup
1 medium zucchini cut in large pieces, about 2 cups
1/2 medium yellow bell pepper, diced, about 1 cup
1 teaspoon salt
1/2 teaspoon fennel seed
1/4 teaspoon freshly ground black pepper
1 quart vegetable broth
1/2 cup quinoa, rinsed
1 tablespoon fresh oregano, or 1 teaspoon dried
1 tablespoon fresh dill, or 1 teaspoon dried

Here is how you make Quinoa-Broccoli Chowder:

Prepare broccoli by removing crown from stem. Peel and chop stem. Separate crown into flowerets. Meanwhile, heat a 3-quart pot over medium heat. Add olive oil and leek. Saut? briefly. Add broccoli and continue to saut? for 3 to 5 minutes. Add zucchini and bell pepper; saut? 3 minutes longer, stirring occasionally. Add salt, fennel seed and black pepper. Pour in broth and add quinoa. Bring to a boil. Lower heat and simmer, covered, 20 minutes, or until the broccoli is fork-tender and quinoa is cooked. Blend soup with remaining herbs until smooth. Garnish with fresh herbs if desired. Serve and enjoy! Number of Servings: 8Recipe submitted by SparkPeople user REDMONDCHRIS.

The nutritional information for Quinoa-Broccoli Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 101.6

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 771.8 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 2.3 g
• Protein: 2.7 g