Corn and Quinoa Chowder

Ingredients:

• 3/4 cup white quinoa 
  
• 1 tsp cumin seeds
• 1/2 Tbsp olive oil
• 2 1/2 cups fresh or frozen corn kernels
• 2 large potatoes, diced to half inch cubes
• 4 small shallots, chopped
• 4 cups vegetable broth
• 2 cups milk
• 1 large bell pepper, diced
• 3 Tbsp chopped cilantro
• 1 Tbsp lime juice
• 1/2 tsp cumin powder
• 1/4 tsp crushed red pepper
• 1/4 salt
• 1/4 tsp black pepper
• Shredded cheese for garnish, optional

 Preparations:

1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to a bowl.
2. Heat oil in pot; add corn, then shallots, then potatos. Sauté 5 minutes, or until shallots are translucent.
3. Add broth and milk and bring to a boil. Stir in quinoa mixture and the remaining spices. Reduce heat to medium-low and simmer uncovered for 10 minutes.
4. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender. Remove from heat; stir in chopped cilantro and lime juice.
5. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges (squeeze lime juice into soup and stir before eating).