A hearty and flavorful casserole that combines the nutty taste of quinoa with the sweetness of corn in a creamy chowder base. Packed with wholesome vegetables and a hint of smoked paprika, this dish is both comforting and nutritious.
Ingredients: 1 cup quinoa, rinsed. 2 cups corn kernels, fresh or frozen. 1 cup diced potatoes. 1 cup diced carrots. 1 cup diced celery. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 2 cups milk or plant-based milk. 1/2 cup all-purpose flour. 1/4 cup nutritional yeast. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese optional. Chopped fresh parsley for garnish.
Instructions: Preheat the oven to 375F 190C. In a large oven-safe casserole dish, combine quinoa, corn, potatoes, carrots, celery, onion, and garlic. In a saucepan, whisk together vegetable broth, milk, flour, nutritional yeast, thyme, smoked paprika, salt, and pepper. Bring to a simmer over medium heat, stirring constantly until the mixture thickens. Pour the sauce over the quinoa and vegetable mixture in the casserole dish. Stir well to combine. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 45-50 minutes, or until the quinoa and vegetables are tender. If using, sprinkle shredded cheddar cheese over the casserole during the last 10 minutes of baking, allowing it to melt and become bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley and serve hot. Enjoy your delicious Corn Chowder Quinoa Casserole!
