banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Tri-coloured Quinoa Chowder

    Share

    Tri-coloured Quinoa Chowder

    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.

    Advertisement

    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

    Advertisement

    Tri-coloured Quinoa Chowder

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Smoky Lentil Sloppy Joe Stuffed Peppers

    Smoky Lentil Sloppy Joe Stuffed Peppers

    This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.