Tri-coloured Quinoa Chowder
Jennifer Danter
Ready in 15 minutes, this is a warming one-pot meal for those cooler nights that you can make from scratch right at your campsite. Just be sure to pack all the necessary ingredients.
2 Tbsp (30 mL) dried mushrooms, such as shiitake
1 cup (250 mL) tri-coloured quinoa
1/4 cup (60 mL) miso paste
1 medium carrot, sliced
1 in (2.5 cm) piece of ginger, peeled and sliced
2 cups (500 mL) chopped spinach
Place mushrooms in 1 cup (250 mL) hot water to soften. Meanwhile, in large saucepan, stir quinoa, miso, carrot, and ginger with 5 cups (1.25 L) water. Bring to a boil over high heat.
Reduce heat to medium-low. Cover and simmer, stirring occasionally, until quinoa is cooked through, 12 to 15 minutes. Remove from heat.
Drain mushroom liquid into soup. Coarsely chop rehydrated mushrooms, then stir into soup along with spinach. Cover and let stand until spinach wilts, 1 minute.
Double duty: Garnish soup with a spoonful of Sun-Dried Tomato and Kale Pesto, (recipe page 90).
Serves 4 to 6.
Each of 6 servings contains: 136 calories; 6 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 23 g total carbohydrates (1 g sugars, 3 g fibre); 438 mg sodium
source: "Clever Camping Recipes", alive #380, June 2014
