Potato Corn Chowder with quinoa salad

YOU'LL NEED saucepan with lid stockpot with lid high-powered blender (or food processor)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

PREPARE GRAINS: In a saucepan over high heat, bring quinoa and 4 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.

Step 2

SAUTÉ AROMATICS: In a stockpot over medium-high heat, sauté onions, bell peppers, garlic, and 1 1⁄2 cups water, stirring frequently, until onions start to turn golden brown, about 8 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.

Step 3

MAKE SOUP: Add potatoes to pot, along with vegetable broth, corn, and curry powder; bring mixture to a boil. Reduce heat to medium, cover, and cook until potatoes are tender, about 20 minutes.

Step 4

PURÉE SOUP: Transfer about one-quarter of the soup to a high-powered blender (or food processor), along with cashews, tahini (if using), nutritional yeast, and lime juice; purée until a smooth paste forms (see tip).

Step 5

FINISH SOUP: Transfer paste and 3 cups water back to pot and cook over low heat for 5 minutes. Season with salt and pepper to taste; add more water if needed to reach desired consistency.

Step 6

MAKE QUINOA SALAD: In a bowl, combine tomatoes, cucumbers, zucchini, onions, lemon juice, and basil (if using). Stir in cooked quinoa and season with salt and pepper to taste.

Step 7

SERVE: Divide soup among individual bowls, and sprinkle cilantro (if using) and scallions over. Serve alongside salad.

Step 8

REHEATING: Store any leftover chowder and salad in separate airtight containers in the refrigerator for up to 3 days.