Today was the first day that really felt like autumn was here. There seemed to be a lot more leaves on the ground than yesterday and a jacket was necessary. This put me in the mood for some thick and hearty soup. I found this recipe in my much loved Quinoa 365 cookbook:
Quinoa, Leek, and Corn Chowder
1 tbsp butter
1 cup chopped onion
1 cup sliced leek (white part only)
1/2 cup qunioa
3 cups frozen corn
2 cups vegetable broth
1 red bell pepper, chopped
1/4 tsp salt
pinch of ground pepper
1/4 tsp cayenne pepper
5 saffron threads
In a large saucepan, melt the butter and sauté the onion and leek until the onion is tender and opaque, about 7 minutes. Add the quinoa and 2 cups of the corn; set aside the remaining corn to thaw. Cook for an additional 5 minutes, until the corn partially thaws. Add a few drops of the broth to keep it from sticking to the saucepan, if necessary.
Add the broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the quinoa is completely cooked. Remove from the heat. Puree the cooked mixture with a hand blender or cool slightly and puree in 2 batches in a blender or food processor.
Return the mixture to low heat. Add the remaining 1 cup of corn and the red pepper, black pepper, cayenne, saffron and salt. Reheat and stir. Serve immediately. The soup can be stored in a seal container in the refrigerator for 2 days.
REVIEW: This was so filling! I followed the recipe exactly as shown, apart from the fresh chives sprinkled on top. I would make this again and it's very simple to make. Nothing fancy but a really great flavor with a hint of spice.