Quinoa Corn Chowder

I'm always looking for alternative protein sources (in an attempt to go meatless a couple of days a week), but I despise soy.  I don't eat tofu. I don't enjoy edamame. Or soy chips. Or dried soy crisps. Or soy crunchies. And I certainly have no interest in "chix nuggets" or "terrkey breast" made out of processed vegetable proteins. As a result, I often find myself trying to simply add beans or other legumes to a pasta dish. You can imagine just how old that's getting.

While venturing through a couple of wonderful cookbook collections for C, I was excited to read more about quinoa, which is not only a very healthy grain but also a complete protein source. After I had decided upon a recipe to make for C, I began the search for something to make along side it for us. I had completely forgotten about this recipe. I had cut it out of Kiwi Magazine four years ago. However, it looked easy to make, required relatively inexpensive ingredients, and it's served with popcorn as the side dish. And, well, that's just cool.

I made a few changes that I thought would work best for us. All of us loved it. Especially A. She had two bowls. With lots of popcorn.

You need:

2 tbsp. olive oil
1 1/2 c. chopped leeks
3/4 tsp. dried oregano
1 lb. potatoes, scrubbed and cut into 1/2 in. chunks
3/4 c. quinoa, rinsed and drained
4 c. frozen corn, defrosted (or use fresh and cut off of the cob when in season)
1 1/4 tsp. salt
Freshly ground pepper
1/2 c. pimento-stuffed green olives, cut in half
1/4 c. fresh cilanto, chopped
Juice of 1/2 a lime
Popcorn for garnish and for passing

In a heavy soup pot, heat 1 tbsp. of the oil. Add the leeks and oregano and saute until the leeks have wilted, about 5 minutes. Add 4 cups of water and the potatoes. Bring to a boil. Add the quinoa and boil, uncovered, for about 10 minutes. In a food processor, process 3 cups of the corn with 1 cup of water. After the quinoa has cooked for 10 minutes, stir in the corn puree, remaining corn, salt and freshly ground pepper. Continue cooking until the potatoes and quinoa are tender. Then, stir in the olives, cilantro, and a little bit of olive oil. Add the lime juice and remove from heat. Serve immediately, garnishing with popcorn.

Inspired from Kiwi Magazine.