Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, diced
- 4 cups vegetable broth
- 1 cup quinoa, rinsed
- 2 cups fresh or frozen corn kernels
- 1 can (14.5 oz) coconut milk
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent (about 3–4 minutes), then add minced garlic and cook for another minute.
- Incorporate chopped celery and diced carrot into the pot, cooking for an additional 5 minutes until vegetables soften.
- Pour in vegetable broth and bring to a boil. Add rinsed quinoa and corn, stirring well to combine.
- Reduce heat to low, stir in coconut milk, smoked paprika, thyme, salt, and pepper. Let simmer for 20 minutes until quinoa is cooked through.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg