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Corn and Quinoa Chowder Recipe


Serves 6


3/4 cup red or white quinoa, rinsed and drained
1 tsp. cumin seeds
1 1/2 Tbs. olive oil
2 1/2 cups fresh or frozen corn kernels
1 large red potato, diced (about 1 cup)
4 small shallots, chopped (about 1/4 cup)
4 cups low-sodium vegetable broth
2 cups plain soymilk
1 large red bell pepper, diced
3 Tbs. chopped cilantro, plus a few sprigs for garnish
Lime wedges, optional



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