When I posted almost two weeks ago about the benefits of quinoa and two different ways to use it, I had no idea the amount of people interested would be so much! It was truly amazing how many people either had already been using quinoa or were genuinely interested in trying it out and incorporating it more into their diets.
Due to the response and interest I have decided to post another great recipe that uses quinoa. However, the difference this time is that quinoa is not the star of the dish. I wanted to do this to further showcase how easy it is to incorporate quinoa into your everyday diet, even when you aren’t thinking about it.
This dish comes courtesy of a great blog that I just discovered, Rebel Grain. The author of the blog is Elisha Joyce and she has some great posts about healthy eating that won’t break the bank and isn’t hard to keep up with. She even made a video series of a “Week of Quinoa” where she explains what it is, and then provides many great and easy to put together recipes to try at home using quinoa. I highly recommend you check her site out.
And if you are in the USA, she also has created her own healthy and all natural energy bars, called Smarty Bars. I would love to get my hands on these, as they would be perfect snacks to sit here at my desk…but being a few thousand miles away doesn’t lend itself to shipping costs being low. :) Check out the site for more info: www.smartybars.com
Now, on to the dish! This is a coconut chicken corn soup. Elisha says that it is the most delicious coconut chicken soup you’ll ever eat…and after cooking it last night, I completely agree! I was first intrigued because I love just about everything made with coconut milk. The second reason is that quinoa is used instead of rice.
But really, the best thing about this recipe is that it is quick and easy to throw together. Now I didn’t read very carefully, and just threw the chicken in without de-boning it…oops. But that just gave it extra “brothy” flavor, right? :) I also love garlic, so I threw in about 8 cloves of crushed/chopped garlic.
1 medium yellow onion, diced
1 rotisserie chicken, de-boned
1 quart (4 cups) chicken broth
2 cups of water
1 cup coconut milk
2 cups frozen corn (or use fresh if it is in season!)
black pepper to taste
soy sauce to taste (about 1/8 of a cup)
1. Sauté the onion in a large pot with just a little olive oil.
2. When onions are translucent, add in the chicken meat, broth, water and the corn. Bring to a boil, then turn heat down to medium low.
3. Allow the pot to simmer for about 10 minutes then add in the coconut milk, black pepper and the soy sauce.
4. Turn off the heat and cover until ready to serve.
*Note: If you like it more “soupy” than it turns out, just add some extra water.
**If you like it spicy, top it with chili paste or peppers.
Serve this over cooked quinoa (or throw the quinoa into the pot and let it cook with everything else!) Not sure how to cook quinoa? Check out this great video from Rebel Grain.
Coconut chicken corn soup via Rebel Grain