Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, diced
- 4 cups vegetable broth
- 1 cup quinoa, rinsed
- 2 cups fresh or frozen corn kernels
- 1 can (14.5 oz) coconut milk
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot over medium heat, add olive oil and sauté onion until translucent. Add garlic, celery, and carrot; cook for about 5 minutes until softened.
- Pour in vegetable broth and bring to a gentle boil. Stir in rinsed quinoa; reduce heat to low and simmer for 15 minutes until quinoa is cooked.
- Add corn kernels and coconut milk; season with smoked paprika, salt, and pepper. Cook for an additional 5 minutes until heated through.
- Remove from heat and stir in chopped parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg