Try this Quinoa Corn Chowder recipe, or contribute your own.
Suggest a better descriptionSimmer quinoa, potato, carrot, celery onion until tender (About 15 min). Add corn. Bring back to boil and simmer another 5 minutes or so. Add Milk. Bring jujst to boil. Season to taste. Garnish with parsley and dab of butter. Serves 6-8 (with lots else for supper-main dish 2-3.) I used a potato that did not break down and whole kernel corn. One or other should be mushy to give a creamy texture. I think the flavor will be fine this evening, but it was a little bland freshly made. This is partly because of no butter which adds so much flavor.It was indeed fine for lunch next day. Recipe By : SASSYJO File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1950g) | ||
Recipe Makes: 1 | ||
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Calories: 3333 | ||
Calories from Fat: 486 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54g | 72 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 19.2g | ||
Cholesterol 40.3mg | 12 % | |
Sodium 528.1mg | 18 % | |
Potassium 4708.2mg | 124 % | |
Total Carbohydrate 646.3g | 190 % | |
Dietary Fiber 72.5g | 290 % | |
Sugars, other 573.8g | ||
Protein 92.5g | 132 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3333
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