Quinoa, the Super Grain!

After our first soup success of the Squash Corn Chowder, we figured we couldn't go wrong with another variation on the much loved soup!  This recipe included quinoa, which adds loads of fiber, without the calories, to keep us starving college students full and satisfied.  The picture does not do it justice, this soup was DELICIOUS, not to mention incredibly healthy, with a huge serving that is under 250 calories, and packs 8g of protein, and 5g of fiber.

Quinoa Corn Chowder
3/4 c. red or white quinoa ($2.00)
1 tsp. cumin seeds ($1.99)
1 1/2 tbsp. olive oil (bulk item)
2 1/2 c. fresh or frozen corn kernels ($2.69)
1 large potato, diced ($.90)
1 bunch of green onions ($.59)
4 c. vegetable broth ($2.50)
2 c. plain soymilk or fat free milk (soymilk makes soup creamier) ($1.79)
1 red pepper ($.99)
3 tbs. cilantro ($.59)
salt & pepper, to taste (season LIBERALLY)
Toast quinoa and cumin for about 3-4 min (until fragrant), remove and set aside.  Heat oil in pot, add corn, potato, and chopped onions, and saute for about 5 minutes.  Add vegetable broth and milk and bring to a boil.  Season well with salt and pepper.  Stir in quinoa and cumin, cover and reduce to a simmer for about 15 minutes.  Stir in chopped bell pepper, recover, and let simmer for another 5, or until vegetables are tender.  Add any additional salt/pepper, add cilantro, and serve immediately. Makes 6 huge servings ($14.04/$2.34 per serving).