|2 servings||calories per servings 614||protein serving 14 g||carbs per serving 120 g||total fat per serving 9 g|
Peppers, potatoes and quinoa are frequent ingredients in South American cuisine, and they make for filling but healthy winter fare. In this meal, they come together in the style of a chowder — a traditional soup of the U.S. Northeast that typically includes potatoes and whatever else you have handy, simmered together over a low fire. The “smoky” in the name comes from the ground chipotle (smoked jalapeno pepper) that we’ve included in the spice blend. It adds enough heat to make things interesting but not painful.
MORE ON OUR BLOG! SuperFood Series 2016: Smoky Red Quinoa, Potato & Parnsip Chowder
|Nutrition Facts||/ Per Serving|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||120 g|
|Dietary Fiber||16 g|
Prepare your mise en place: Peel and dice onion. Remove stem and seeds from red pepper and discard; cut flesh into 1/2-inch pieces. Cut potatoes into 3/4-inch pieces. Peel and mince garlic. Peel parsnip, remove stem; halve parsnip lengthwise and cut crosswise into 1/2-inch pieces. Pick and roughly chop cilantro leaves.
Place a large pot over medium heat. Add oil, onion and bell pepper. Cook 3-4 minutes, stirring frequently, until onion begins to turn translucent.
Add garlic and spice blend. Cook 2 minutes longer, stirring occasionally.
Add potatoes, parsnip, quinoa, bouillon cube, water, tomato paste and a heavy pinch of kosher salt. Bring soup to a simmer while stirring frequently.
Simmer 12-15 minutes, or until all ingredients are tender. Remove from heat and let the stew rest 3-4 minutes.
Add cider vinegar; stir to incorporate. Season to taste with kosher salt.
Divide the stew between 2 bowls, and top with cilantro. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...