Southwestern Quinoa Chowder - cooking recipe

Ingredients

1 tablespoon vegetable oil
1/3 cup onion, chopped
2 garlic cloves, minced
1 poblano chile, seeded and diced
1/2 red bell pepper, chopped
1/2 cup quinoa, rinsed and drained
2 cups vegetable broth
1 cup corn
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 cup milk
salt and pepper, to taste
Garnishes
4 tablespoons cilantro, chopped
1 small tomatoes, chopped
1/2 cup cheddar cheese, shredded

Preparation

Heat oil in a pot. Saute onion and garlic until onion is translucent.
Add poblano chili and red pepper, and saute 2-3 minutes, until softened.
Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
Season to taste with salt and pepper.
Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.