| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 7g | 1g | 55g |
| sugars | fibre | protein | salt |
| 8g | 11g | 13g | 0.75g |
Why I Love Peruvian Vegan Quinoa and Vegetable Chowder
As a lover and creator of wholesome, West Coast-inspired fare, there’s something about the Vegan Quinoa and Vegetable Chowder that just speaks to my culinary soul. This dish – a delightful mélange of texture, flavor, and comfort – is a beautiful representation of both my heritage and my passion for fresh, healthful food. What began as an experimental potage on a cool California evening has now become a beloved staple in my kitchen.
A Homage to Old World Influences
Though I was raised among the sprawling vineyards and picturesque coastlines of California, I’ve always had a deep affection for the flavor profiles and techniques of international cuisine. Largely inspired by the adventurous spirit of the world-renowned Gastón Acurio, this chowder takes a traditional Peruvian dish and gives it a healthy, modern twist, celebrating the rich, hearty tastes of South America while paying tribute to the farm-to-table philosophy of California cuisine.
The Charm of Comfort Food
Part of my appreciation for this Vegan Quinoa and Vegetable Chowder lies in its ability to perfectly balance the scales of comfort and health. Bursting with the delectable flavors of an array of vegetables, the warmth of cumin and oregano, and the nutty, robust texture of quinoa, the stew is a culinary paradox – a comfort food that leaves you feeling wholesome and nourished.
This recipe shares a kinship with the beloved American classic, vegetable soup, but brings a new, exotic dimension. I enjoy it best after a long day, when the wistful rays of the late Californian sun break the horizon, my three children gathered contentedly around the dinner table.
If you’re looking for the perfect wine to accompany this chowder, I’d suggest a nicely chilled Sauvignon Blanc. The bright minerality and zesty fruit notes work wonders to accentuate the stew’s hearty flavors.
In my years as a chef, few recipes have managed to embody the sentiment of my culinary journey quite like this Vegan Quinoa and Vegetable Chowder. It’s not just a meal – it’s a warm, comforting embrace from a bowl, a delightful dance of global influences, and a heartfelt love letter to the simplicity and wholesomeness of good home cooking.
What You’ll Need
- 1 tablespoon olive oil
- 2 cups diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 cup uncooked quinoa
- 4 cups vegetable broth
- 1 can (14-ounces) of diced tomatoes
- 2 cups peeled and diced potatoes
- 2 cups diced bell peppers
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 cups canned black beans, rinsed and drained
- 2 cups chopped kale or spinach
- Salt and pepper to taste
- Cilantro or parsley for garnish (optional)
Method
Step One
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Cook until the vegetables begin to soften, stirring occasionally.
Step Two
Add the minced garlic, ground cumin, dried oregano, and paprika to the pot. Stir well to coat the vegetables in the spices. Continue to cook for another minute or so, until the garlic becomes fragrant.
Step Three
Next, add in the uncooked quinoa. Stir well to combine the quinoa with the vegetables and spices. Cook for a minute, just to slightly toast the quinoa.
Step Four
Pour in the vegetable broth, canned diced tomatoes, diced potatoes, and bell peppers into the pot. Bring the mixture to a boil.
Step Five
Once boiling, reduce the heat to low and cover the pot. Simmer for about 20 minutes, or until the quinoa and potatoes are cooked through.
Step Six
Add in the corn kernels, black beans, and chopped kale or spinach. Stir well to combine these ingredients, and cook for another 5 minutes or so, until the vegetables are heated through.
Step Seven
Finally, season the chowder with salt and pepper to taste. Stir well, then remove the pot from heat.
Step Eight
Ladle the chowder into bowls, and garnish with fresh cilantro or parsley if desired. Serve hot, and enjoy your Vegan Quinoa and Vegetable Chowder.
