Quinoa Corn Soup Recipes

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BLACK BEAN & CORN QUINOA



Black Bean & Corn Quinoa image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.

HEARTY QUINOA & CORN CHOWDER



Hearty Quinoa & Corn Chowder image

My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. - Kari Napier, Louisville, Kentucky

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 15

3 medium sweet red peppers
1 cup quinoa, rinsed
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
4 cups vegetable stock
2 cups heavy whipping cream
6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.

Nutrition Facts : Calories 264 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 485mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.

QUINOA CORN CHOWDER



Quinoa Corn Chowder image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons salted butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup golden quinoa
2 cups frozen whole-kernel corn, thawed (or kernels from 2 to 3 large cobs)
5 cups chicken stock
1/2 cup heavy cream
2 pounds baby Yukon Gold potatoes, quartered
2 teaspoons Old Bay seasoning
4 ounces bacon (about 6 slices)
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh parsley leaves, finely chopped
4 green onions, finely chopped

Steps:

  • In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more. Add the stock, cream, potatoes, and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
  • Meanwhile, using kitchen shears, cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.
  • Add the shrimp to quinoa and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon.

QUINOA AND VEGETABLE SOUP



Quinoa and Vegetable Soup image

This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.

Provided by GIMESUN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
½ cup diced carrot
½ cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1 bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes
2 cups shredded cabbage
1 (15 ounce) can light red kidney beans, drained
½ cup quinoa
½ cup grated Parmesan cheese

Steps:

  • Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
  • Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g

QUINOA SOUP WITH AVOCADO AND CORN



Quinoa Soup With Avocado and Corn image

Most people know they should be eating more whole grains. Most people don't have the time to. Whole grains may taste better and be healthier for you than refined grains, but they also generally take much longer to cook. This easy, flavorful soup uses quinoa (prounced KEEN - wah), which is available alongside rice at most grocers and natural foods stores. Canned black beans or chopped cooked chicken are excellent additions to this soup.

Provided by Chef mariajane

Categories     Stocks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups chicken broth or 4 cups vegetable broth
1 cup quinoa
1 cup frozen corn kernels
1/3 cup chunky salsa, to taste
1 ripe but firm Hass avocado, diced
salt
1/4 cup fresh cilantro, chopped
lime wedge, for serving

Steps:

  • In a large saucepan over high heat, bring broth to a boil.
  • Stir in quinoa, reduce heat to medium-high and continue boiling, uncovered, for 15 minutes.
  • Stir in corn and salsa, then return to a simmer.
  • Remove pan from heat and stir in avocado.
  • Season with salt and stir in cilantro.
  • Ladle into large bowls, accompanied with lime wedges.

Nutrition Facts : Calories 335.8, Fat 9.9, SaturatedFat 1.5, Sodium 884.6, Carbohydrate 50.9, Fiber 7.4, Sugar 1.5, Protein 14.5

QUINOA CORN SOUP



Quinoa Corn Soup image

Make and share this Quinoa Corn Soup recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon cooking oil
1 garlic clove, minced
1 teaspoon ground cumin
6 cups water or 6 cups vegetable broth
1 large carrot, halved lengthwise and sliced
1/2 cup quinoa, washed and drained
3 cups corn (fresh or frozen)
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 (15 ounce) can pinto beans, do not drain
1/2 cup fresh parsley, coarsely chopped
1 tablespoon lime juice, freshly squeezed

Steps:

  • In a large soup pot, heat the oil. Sauté the garlic and cumin for 1 minute, stirring frequently.
  • Add the stock and bring to a boil. Add the carrot, quinoa, corn, cayenne and sea salt. Cover and return to a boil.
  • Lower the heat and simmer for 10 minutes. Add the beans and continue to simmer for 10 minutes.
  • Just before serving, stir in the parsley and enough lime juice to make the flavors pop.

Nutrition Facts : Calories 203.7, Fat 3.6, SaturatedFat 0.5, Sodium 316.3, Carbohydrate 38.1, Fiber 7.5, Sugar 2.6, Protein 8.4

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