Ingredients

The following ingredients have 8 Servings
  • 1 cup quinoa
  • 3 tablespoons canola oil
  • 1 medium onion (diced)
  • 1 red pepper (diced)
  • 1 tsp minced garlic
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1 1/2 tsp salt
  • 1/4 cup flour
  • 3 cups chicken broth
  • 2 cups milk
  • 4 cups frozen corn (or fresh)
  • 1 can white kidney beans (drained and rinsed)
  • Optional: shredded cheese to garnish

Instruction

  • In a large pot, toast quinoa over medium heat for 2-3 minutes.
  • Add oil, onion and pepper to the pot and saute over medium-high heat for 3-5 minutes, until soft. Add garlic, parsley, thyme and salt and cook 1 minute.
  • Stir in flour until combined (you don't want to see any white left -- add gradually and if there's a little left over that's okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup. (You can dump it all in at once, too -- it will just take a little longer to thicken!)
  • Bring to a simmer, stirring frequently. Reduce heat to medium (or medium-low) and cook uncovered for 15-20 minutes until quinoa is cooked, stirring often. Add corn and beans and heat through, serve.