This is an awesome meal for the cold weather and is a good balance of vegetables and protein. The ultimate comfort food!
1 tbsp Earth Balance (Vegan Margarine)
1 cup chopped onion
1 cup chopped leeks (white part only)
1 /2 cup quinoa
3 cups frozen corn (divided)
2 cups vegetable broth
1 red bell pepper chopped
2 large potatoes peeled and chopped
1/4 tsp cayenne pepper
5 saffron threads
1/4 tsp salt
Fresh ground black pepper
In a large saucepan melt the Earth balance and saute the onions and leeks until the onion is opaque and tender. Add the quinoa and 2 cups of the corn. Cook for 5 minutes until the corn thaws. Add the broth and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Puree the cooked mixture with a hand blender or puree it in your blender in batches. Return to the saucepan on low heat and add the remaining 1 cup of corn and the potato, red pepper, cayenne, saffron and salt. Cook until the potatoes are soft. Garnish with black pepper and serve with sprouted grain bread and salad. Store leftovers in the refrigerator for up to 2 days.
