Hearty Potato-Quinoa Chowder with Corn and Mild Chili

Serves 4

Ingredients

• 1.5 lbs potatoes
• 1/2 cup quinoa
• 1.5 cups frozen corn kernels
• 2 mild green chili
• 1 medium onion
• 3 garlic cloves
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 cup fresh cilantro
• 1 lime
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. 1Dice potatoes into 1-inch cubes, finely chop onion and garlic, and slice mild green chilies.
2. 2Heat olive oil in a large pot over medium heat, add onion, garlic, chilies, and cumin, and cook for 5 minutes until softened.
3. 3Add potatoes, quinoa, corn, and vegetable broth, bring to a boil then simmer for 25 minutes until potatoes and quinoa are tender.
4. 4Stir in chopped cilantro and juice from the lime, adjust salt to taste, and serve hot.