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Quinoa and Broccoli Chowder

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Homemade flavorful quinoa chowder

Ingredients

3 tablespoons of olive oil
2 cloves garlic, minced
1 red bell pepper, diced
1 carrot, diced
1 Idaho russet potato, skinned and diced
3 cups broccoli, roughly chopped
3 cups vegetable broth
2 cups water   
1/2 cup Belsoy cream
2 bay leaves
1 teaspoon pink salt
2 teaspoons turmeric 
1 cup red & white quinoa

Instructions

  1. In a large pot, add the olive oil over medium high heat. Add garlic and cook until fragrant. Add carrots and red bell pepper and cook for 10 minutes.
  2. Add potato, broccoli, vegetable broth, water, bay leaves, turmeric and pink salt. Bring to a boil, then reduce heat to simmer and cook for about 10 to 15 minutes or until broccoli and potato are softened, then turn heat to low.
  3. Meanwhile, in a small pot, cook the quinoa with 2 cups of water following the instructions on the package.
  4. Ladle 3 cups of broth and vegetables (leaving some in the pot for texture) into a high sided container and blend with a blender until smooth. Add back to pot.
  5. Remove the bay leaves, add the quinoa and the Belsoy cream to the large pot. Cook for 5 minutes.
  6. Serve immediately.
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