Quinoa Corn Chowder with Aji

This recipe is so good that I wish I could claim it as my own creation - I can not. This wonderfully hearty chowder is the creation of Terry Hope Romerao. It is a vegan recipe infused with the flavors of Latin America.

Because of the Latin influence this chowder has a bit of a spicy punch - that is the Aji paste. The level of heat is up to you, as there are several types of Aji paste: amarillo, panca, and rocoto that you can choose from. I used Aji panca, which has a milder flavor. If you are unable to find the Aji at your local grocer, check out your local Mexican market.

I know what some of you are thinking. You're thinking you are going to pass on this recipe because you haven't cooked with quinoa or Aji before, right? Well, maybe it's time to break out of your same old, same old food routine; and time to expand your culinary horizons. Be a fearless foodie! It fun! I promise even my non vegetarian readers will enjoy this dish. So go ahead and give this recipe a try!

Ingredients:

2 Tbsp. peanut, corn, or vegetable oil

2 cloves garlic, minced

1 large yellow onion, diced

1/2 cup uncooked quinoa (rinsed and drained) I used red quinoa.

2 Tbsp. aji paste - amarillo, panca, or rocoto

1 1/2 tsp. dried oregano

1 1/2 tsp. dried basil

1 tsp. ground cumin

1/2 tsp. ground sweet paprika

1/2 pound red potatoes, diced small

3 cups fresh or frozen corn kernels. (thaw and drain, if frozen)

1 14 oz. can butter beans, drained and rinsed

4 cups vegetable broth or water, or a combination of both

2 plum tomatoes, seeded and diced small

1/3 cup milk (if you are vegan, substitute with the milk substitute of your choosing)

1 Tbsp. red wine vinegar

3/4 tsp. salt

freshly ground black pepper to taste

Garnishes:

- finely chopped cilantro or parsley

- chopped ripe avocado

- roasted chopped peanuts

- diced red or green onion

Preparation:

In a large soup pot, combine the oil and minced garlic over medium heat. Cook garlic until fragrant, about 30 seconds. Add the onion and saute until soft and translucent, about 6-8 minutes.

Add the quinoa and stir occasionally, toasting the quinoa for 3 to 4 minutes (make sure you have properly rinsed the quinoa before adding. see below).

Add the aji paste, oregano, basil, cumin, and paprika, and fry for 1-2 minutes.

Then stir in the potatoes, corn, beans, and water. Increase the heat and bring the mixture to a gentle boil. Lower the heat to medium-low, cover, and simmer, stirring occasionally, for 30 to 40 minutes, or until the potatoes are very tender and the quinoa is tender and translucent.

Stir in the tomatoes, milk, vinegar, and salt, partially cover, and simmer for another 10 minutes, stirring occasionally. This soup should be thick, but if it seems too thick, simply add more broth or water.

Remove from the heat and season with black pepper.

Let the soup sit for 10-15 minutes before serving, allowing the flavors to meld.

To serve, scoop into bowls and top with the garnish(es) of your choice. My favorite is the cilantro!

**One quick note - be sure to check the box to determine if the quinoa you purchased is prewashed or not. If it is not, you will want to be sure to rinse it thoroughly a couple of times before cooking with it. If it isn't rinsed it will have a very bitter flavor, and thus ruin the dish. For information on quinoa, check out this link: http://en.wikipedia.org/wiki/Quinoa.