Vegan Thanksgiving Recipe #10: Quinoa Corn Chowder

SavvyVegetarian is another wonderful resource for creative, healthy, and meatless recipes.  I wanted to add a hearty soup or stew with our Thanksgiving meal for some added veggies in a different form.  I originally wanted to come up with my own Quinoa Lentil soup but while surfing their site, I found a Quinoa Corn Chowder recipe that I couldn't resist.  Go here for the original recipe.

Photo from SavvyVegetarian

Ingredients:
1 c quinoa (red or white)
1-2 Tbsp olive oil
3 medium potatoes
2 16 oz pkg frozen corn kernals
8 cups veggie broth
2 cups chopped green beans
2 celery stalks
1 large red bell pepper, diced
4 garlic cloves, minced
1 jalapeno pepper, seeded
2 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp ground ginger
2 bay leaves
1 tsp ground cumin
Sea salt & fresh ground pepper
4 Tbsp chopped fresh cilantro
2 scallions, sliced

Directions:
Saute jalapeno and garlic in olive oil. Add potatoes, red pepper, and green beans. Saute another 5 minutes.
Combine all ingredients except corn, cilantro, and scallions in large crock pot.
Cook on low for 4 hours.
Turn to high heat and add the frozen corn. Cook for 1/2 hour.
Before serving, stir in cilantro, scallions, & salt and pepper to taste.