Quinoa is one of those miracle foods that’s been all the buzz lately, but I had never tried it because I didn’t really know what to do with it. Turns out, you basically just cook it like any other grain and it provides a good dose of nutrients.
If you don’t have any quinoa or don’t want to shell out the money for it (it’s pretty pricey at regular grocery stores, but much more reasonable it you purchase it from the bulk bins at a store such as Whole Foods or Mom’s Organic Market), brown rice, orzo, or other small pasta would work fine in this recipe. You can also include the shrimp for a more protein-rich meal or eliminate it for a vegetarian course.
3 cloves garlic, chopped
1 large shallot (or 2 small shallots), chopped
1 jalapeno, ribs and seeds removed, minced
1 sweet potato, diced into small cubes
2 tablespoons olive oil
6 cups chicken broth
1 cup quinoa
1 can cream-style corn
1 cup frozen corn
1/2 cup light cream
1/2 cup light sour cream
2 tablespoons chili powder
1 tablespoon crushed red pepper flakes
1 pound raw shrimp, peeled and tails removed
Heat the olive oil in a soup pot over medium heat. Add the shallot, garlic, and jalapeno, and saute until soft and fragrant. Add the sweet potato and saute.
Add the chicken broth and bring to a boil. Add the quinoa, cream-style corn, and frozen corn, as well as the chili powder and crushed red pepper flakes. Turn down the heat and simmer for 10 minutes. Drizzle in the cream and sour cream. Taste the soup and adjust the seasonings if necessary. Add the shrimp and cook until pink. Serve with warm French bread.