Quinoa, Corn and Chicken Chowder

Cut chicken into bite size pieces.

In a large pot heat the oil over medium heat.  Add the onion, garlic and red pepper flakes: cook, stirring occasionally, until the onion is soft.

Stir in the chicken and continue cooking until the chicken is browned.

Add the flour and stir until well mixed.

Add water, salt, quinoa and potatoes; simmer until the potatoes are tender (about 15 minutes).  Stir in green pepper, canned corn with liquid, and sage.

Bring to a boil and cook for 5 minutes.  Stir in milk and season with salt and pepper.

Stir cook just until the soup begins to boil.  Remove from the heat and serve garnished with parlsey.

Quinoa (keen-wah) is a quick cooking ancient grain originally from South America.  It is higher in protein than wheat or rice, and is a good source of calcium, iron, potassium and B vitamins.  Before cooking quinoa, it’s important to remove the naturally occurring bitter coating on the grains.  Rinse the quinoa in water to remove the coating before cooking.

Courtesy of Manitoba Chicken Producers