Southwestern Quinoa Chowder
Dive into a bowl of comfort with this hearty Southwestern Quinoa Chowder, a vibrant one-pot dish brimming with bold flavors and wholesome ingredients. Packed with protein-rich quinoa, black beans, and colorful veggies like bell peppers, zucchini, and carrots, this recipe is both nutritious and satisfying. The smoky warmth of cumin, chili powder, and smoked paprika perfectly complements the zest of fresh lime juice and a sprinkle of chopped cilantro. Finished with an optional garnish of creamy avocado slices, this gluten-free and vegetarian chowder is a perfect weeknight meal that’s ready in under an hour. Serve it up as a cozy dinner or a make-ahead lunch option that tastes even better the next day!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 2 medium Carrots, peeled and diced
- 1 medium Zucchini, diced
- 1 15-ounce can Fire-roasted diced tomatoes
- 4 cups Vegetable broth
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 1 medium Avocado, sliced (optional, for garnish)
Instructions
Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for about one minute to remove any bitterness, then set it aside to drain.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the red and green bell peppers, carrots, and zucchini to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the rinsed quinoa, fire-roasted diced tomatoes (with their juices), vegetable broth, black beans, corn, ground cumin, smoked paprika, chili powder, salt, and black pepper.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the quinoa is cooked and the vegetables are tender.
Remove the pot from the heat and stir in the chopped cilantro and lime juice for a burst of fresh flavor.
Taste and adjust seasonings as necessary, adding more salt, pepper, or lime juice if desired.
Ladle the chowder into bowls and garnish with sliced avocado if using. Serve warm.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7009 mg | 305% | |
| Total Carbohydrate | 353.8 g | 129% | |
| Dietary Fiber | 80.5 g | 288% | |
| Total Sugars | 67.0 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 7107 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
