Side Pannel
Asiago Cauliflower and Quinoa Chowder
Asiago Cauliflower and Quinoa Chowder
- Recipe Submitted by maryjosh on 06/04/2018
Ingredients List
- 2 tablespoons butter or olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup flour
- 4 cups vegetable broth or chicken broth
- 1 head cauliflower, cut into bite sized pieces
- 1/2 cup quinoa
- 1 (14 ounce) can chickpeas, drained
- 2 bay leaves
- 1 cup cream or milk
- 1/2 cup asiago, grated
- salt, pepper and cayenne to taste
Directions
Melt the butter in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the cauliflower, quinoa, chickpeas and bay leaves, bring to a boil, reduce the heat and simmer until the cauliflower is tender and the quinoa is cooked, about 10-15 minutes.
Add the cream and asiago, cook until the cheese has melted, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.
Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the cauliflower, quinoa, chickpeas and bay leaves, bring to a boil, reduce the heat and simmer until the cauliflower is tender and the quinoa is cooked, about 10-15 minutes.
Add the cream and asiago, cook until the cheese has melted, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.
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