Corn, Quinoa, and Tomato Chowder

I made this last night and it was quite good.  It was inspired by a blog post that was inspired by a recipe in a cookbook, and since I didn’t have access to the actual recipe I just had to wing it.

  • 4 cups of water
  • 2 cubes of vegan chicken bouillon
  • 1/2 cup of quinoa
  • 1 15-oz can of diced tomatoes
  • 1 15-oz can of sweet corn kernels
  • 1/2 cup of soy milk powder
  • Pepper to taste

Bring the water and bouillon to a boil.  Add the quinoa and cook for 20 minutes at medium-high heat.  Add the rest of the ingredients and cook for 5 to 10 minutes at medium heat.


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