Andean-Style Corn and Quinoa Chowder

From the kitchen of One Perfect Bite...This is a riff, actually more like a personal attempt to duplicate a corn chowder we had in Peru. Unfortunately, the chefs and cooks who fed us so well while we were traveling, were reluctant to share their recipes, and that makes it difficult to come up with truly classic dishes to share with you. The recipe for the soup I'm featuring tonight is based on powers of observation, osmosis and taste memory. It's close to what I remember, save for the fact that the quinoa used in my version of the soup is pureed. Now, I don't want to be nasty about this, but someone near and dear to me dislikes the texture of quinoa, so I had to work around that peccadillo while still providing a flavorful and nutritious soup. Quinoa is an important source of protein in Peru and it, along with potatoes and corn, is used extensively by cooks in the Andes. The grain-like crop, actually a fruit, grows easily on the high, cool slopes of the mountains where it is called the "Mother Grain", and it serves as the base ingredient for many soups and stews made by the villagers. The flake form of the grain looks a bit like oatmeal and it is made by squeezing the grains into flakes. It cooks quickly and can be used as a thickener that also provides some protein. It took a couple of tries, but I finally came up with the recipe you see below. I liked the soup well enough to share with guests on Thanksgiving Day. They enjoyed it and I think you will too. Here's the recipe.

Andean-Style Corn and Quinoa Chowder...from the kitchen of One Perfect Bite

Ingredients:
1/3 cup flaked quinoa
2 cups water, divided use
2 tablespoons butter
1-1/2 cups chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1 teaspoon minced garlic
1/2 teaspoon powdered cumin
2 to 3 teaspoons aji chile powder or sweet Hungarian paprika
1/4 teaspoon thyme
1 teaspoon salt + salt to taste
1/2 teaspoon freshly ground black pepper + pepper to taste
4 cups corn kernels, thawed if frozen, divided use
3 cups reduced sodium chicken or vegetable broth
Salt and pepper to taste
1 cup cream

Directions:
1) Bring 1 cup of water to a boil in a small saucepan. Stir in quinoa flakes and cook, stirring, for 1 minute. Remove pan from heat and let sit for 5 minutes.
2) Melt butter in a 3 to 4-quart saucepan. Add onions, celery and bell pepper and saute until softened, about 5 minutes. Add garlic and cook until fragrant. Stir in cumin, chili powder, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and cook 1 minute longer.
3) Scrape quinoa into a blender jar. Add 3 cups of corn and 1 cup of water and puree. Add more water if necessary to achieve a thick but smooth consistency.
3) Transfer quinoa to pan containing vegetables. Add chicken broth and stir to combine. Bring mixture to a boil, reduce heat and simmer for 10 to 15 minutes. Add reserved 1 cup of corn and cream and simmer for 5 minutes longer. Add salt and pepper to taste. Serve hot. Yield: 6 servings.

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Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing

From the kitchen of One Perfect Bite...As part of my commitment to Meatless Mondays, I've been spending some time experimenting with meatless recipes that make dishes that are substantial enough to serve as entrees. My most recent foray led me to a series of recipes that utilize quinoa as a protein source. Contrary to popular opinion, quinoa is not a grain. It is actually the seed of a plant that is related to spinach. The seeds have a nutty, smoky flavor that is quite pleasing and they have the added advantage of being less filling that similar grains or pasta. Most quinoa is grown in the poor soil of the Andes region of South America. Despite that, it has been identified as one of the best sources of protein to be found in the vegetable kingdom. As a matter of fact, scientists have found that the quality of its protein is the equivalent of that found in dairy products. The ease with which it can be grown and its nutritional content make it a boon to the poor of the world, as well as you and me. I've found and tested two recipes that I think are outstanding and I want to share one of them with you today. I really loved this salad. Here, quinoa is paired with edamame, an immature or green soybean, to produce a delicious meal that packs a nutritional punch. The recipe was develop for Eating Well magazine, so that should come as no surprise. I do hope that those of you who are trying to reduce your dependence on animal protein you will try this salad. You won't regret it. Here's the recipe.

Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing
Ingredients...from the kitchen of One Perfect Bite, courtesy of Eating Well Magazine

Ingredients:
1 cup quinoa, (see Cook's Note)
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 ounces)
1 tablespoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
1/4 cup chopped walnuts, preferably toasted (see Cook's Note)

Directions:
1) Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2) Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add quinoa and return to a boil. Cover, reduce heat to a simmer, and cook gently for 8 minutes. Remove pan lid and, without disturbing quinoa, add edamame. Cover and continue to cook until edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3) Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts. Yield: 4 servings.

Cook's Notes:
1) Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
2) Toasting quinoa before cooking improves its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.
3) To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

You might also enjoy these recipes:
Quinoa with Vodka-Tomato Sauce - Pham Fatale
Quinoa Stuffed Peppers - Chef In You
Quinoa Veggie Burgers - Wicked Good Dinner
Quinoa Stuffed Eggplant with Marsala Tomatoes - The Baking Barrister
Tomato Basil Quinoa Salad - Chantel's Recipes
Lemon Scented Quinoa - Stylish Cuisine
Spinach and Feta Quinoa Salad - Closet Cooking
Quinoa, Corn and Edamame Salad - Melting Mama