Quinoa-Broccoli Chowder | PCC Natural Markets

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Quinoa-Broccoli Chowder

Your rating: None (12 votes)
Your rating: None (12 votes)


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Prepare broccoli by removing crown from stem. Peel and chop stem. Separate crown into flowerets. Meanwhile, heat a 3-quart pot over medium heat. Add olive oil and leek. Sauté briefly. Add broccoli and continue to sauté for 3 to 5 minutes. Add zucchini and bell pepper; sauté 3 minutes longer, stirring occasionally.

Add salt, fennel seed and black pepper. Pour in broth and add quinoa. Bring to a boil. Lower heat and simmer, covered, 20 minutes, or until the broccoli is fork-tender and quinoa is cooked.

Blend soup with remaining herbs until smooth. Garnish with fresh herbs if desired. Serve and enjoy!

Recipe by Becky Boutch, former PCC Cooks instructor

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