Lunch

Roast corn and quinoa chowder

Quinoa is one of only a handful of vegetarian ingredients that on their own contain all nine essential amino acids, making it a perfect meat substitute. Veg it up! By leaving the chicken out of the guacamole.
Roast corn and quinoa chowder
6
15M
1H 15M
1H 30M

Ingredients

Chicken guacamole

Method

1.Preheat oven to 180°C. Grease and line an oven tray with baking paper.
2.Place corn on tray, drizzle with 1 tablespoon of the olive oil; season. Roast corn for 45 minutes, turning occasionally, or until golden and tender. Using a sharp knife, cut kernels from cobs; discard cobs.
3.Increase oven temperature to 200°C.
4.Place tortilla on two oven trays; spray with oil. Bake for 5 minutes or until golden and crisp; break into pieces.
5.Heat remaining olive oil in a large saucepan over medium heat; cook corn kernels, onion and potato, covered, for 10 minutes or until onion softens. Add garlic, chilli and paprika; cook, stirring, for 1 minute or until fragrant.
6.Heat remaining olive oil in a large saucepan over medium heat; cook corn kernels, onion and potato, covered, for 10 minutes or until onion softens. Add garlic, chilli and paprika; cook, stirring, for 1 minute or until fragrant.
7.Meanwhile, place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until tender. Stand, covered, for 10 minutes; fluff with a fork. Stir quinoa through chowder.
8.To make chicken guacamole; combine chicken and paprika in a small bowl. Add avocado, green onion, coriander and juice; toss to combine. Season to taste.
9.Ladle chowder into bowls; top with guacamole and coriander. Serve with tortilla chips.

You will need 2 limes for this recipe. Quinoa is suitable for coeliacs.

Note

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