Creamy Quinoa Corn And Vegetable Stew Vegan Food
CREAMY QUINOA, CORN, AND VEGETABLE STEW (VEGAN)
This recipe is loosely based on 'R's hearty breakfast stew' at R Thomas Deluxe Grill, in Atlanta. It is highly versatile, sometimes I also put spinach and mushrooms in it, but I think there are many more possible additions. I'm not actually vegan, and I eat this for breakfast with chicken. I used to eat a lot of carbs for breakfast, albeit healthy ones, like whole grain breakfast muffins. Since I started eating this, I feel so much better in the morning, it is still filling but I have considerably more energy.
Provided by Cleatuslives
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend corn until half pureed.
- In stockpot, sautee onion and carrot until the onion is transparent, about 5 minutes.
- Meanwhile, grind quinoa in a cuisinart or coffee grinder to a fine consistency.
- Add corn, vegetable stock and Herbamare and let simmer, uncovered, for 20 minutes.
- Add ground quinoa to pot, stirring frequently, for just a few minutes until it reaches a thick, porridge consistency.
- Add peas, nori, and soy milk and continue cooking until stew is heated through.
- Season with salt and pepper.
Nutrition Facts : Calories 200.3, Fat 5.3, SaturatedFat 0.7, Sodium 71, Carbohydrate 33.4, Fiber 4.7, Sugar 2, Protein 8.6
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