Quinoa Corn Chowder

made by Gretchen for the Jan 2011 meeting
from kiwimagonline.com

Ingredients:
2 Tbsp olive oil

1 1/2 cups finely chopped leek or onion

3/4 tsp dried oregano

4 cups water (optional - I usually use veggie broth. It adds more flavor!)

1 lb red-skinned potatoes, scrubbed and cut into 1/2-inch dice (3 cups)

3/4 cup quinoa, rinsed by swishing in a bowl and drained

4 cups fresh or frozen (defrosted) corn kernals

1 1/4 tsp salt, plus more to taste

freshly ground black pepper

1/2 cup pimento-stuffed green olives, chopped if large (I don't use a full 1/2 cup usually)

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced scallion (green onion) greens

1 to 2 Tbsp. freshly squeezed lime juice (I always add at least 2 tbsp, sometimes a little more!)

Method:
In a heavy soup pot, heat 1 Tbsp of the oil over medium heat. Add the leek and oregano. Cook, stirring occasionally, until the leeks begin to wilt, about 4 minutes.

Add 4 cups water (or broth, see above) and the potatoes. Bring to a boil over high heat. Add the quinoa. Boil uncovered over medium-high heat for 10 mintues.

Meanwhile, in a food processor or blender, process 3 cups of the corn kernals with 1 cup water to create a course puree.

After the quinoa has cooked for 10 minutes, stir in the corn puree and remaining corn kernals. Adjust the salt and add lots of freshly ground black pepper.

Continue cooking until the quinoa and potatoes are tender (the grains should be translucent and have no opaque white dot in the center), about 2 to 3 minutes more. Stir in the olives, cilantro, scallion greens and additional tablespoon of oil.

Add enough lime juice to sharpen the flavors.

Nutrition facts per serving:
calories 471, fat 14g, protein 13g, carbohydrate 82g, dietary fiber 9g