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As you may know from reading my blog I generally try to stay physically fit. I enjoy running and weight lifting and eating a healthy plant-based diet. I get plenty of nutrients from my food because my workouts are pretty moderate. My husband on the other hand has been doing P90x. With a workout this extreme and his interest in building muscles he wanted to start increasing his protein and decreasing his carbs. Our meals are predominately low-fat vegan, but I was able to rustle up a delicious vegetarian chowder with lots of healthy proteins. The soup was delicious and filling and will provide some great fuel for his workouts. The base of this chowder is Quinoa, a complete protein and has plenty of lysine which is essential for tissue growth and repair. To that I added Qorn Naked Chik’n Cutlets which are made from mycoprotein, feta cheese and hard boiled cage-free eggs. Several cups of leafy greens, some garlic and cayenne pepper and you’ve got one light and delicious one-pot vegetarian meal. My husband loved it, but said next time he would add onions or leeks, mushrooms and would scramble the eggs in the boiling soup rather than topping with hard boiled (a la egg drop soup). This soup is great because you can really substitute and omit ingredients to fit what you’ve got in your pantry. No Chik’n cutlets in the freezer? Just toss in some black beans. Vegan? Leave out the cheese and eggs. Want more Southwestern? Use a fresh jalapeno and add some frozen corn. You can really work this soup in so many delicious ways that the basic recipe can keep you full and body building all winter long.
Chik’n Qorn Chowder
1 tablespoon of minced garlic
1 tablespoon of cayenne pepper
3 tablespoons of cumin
1 tablesp0on of lime juice
salt & pepper to taste
1 bunch of cilantro, chopped (or 3 tablespoons of the gel stuff in the tube if you can’t find fresh)
1 cup of quinoa
2 Qorn Naked Chik’n Cutlets (1/2 box), chopped
3 Cups of Spinach (1 bag)
3 tablespoons of pickled jalapeno (I didn’t have any fresh on hand, but that would be delicious).
2 Tablespoons of EVOO (olive oil)
8 Cups of Water
4 eggs, hardboiled and diced
4 oz crumbled feta cheese
Get Cookin:
1. First we’ll need to cook the eggs and the Quinoa, separate but simulataneously to speed things along for a weeknight dinner). Rinse your qinoa in a fine strainer, then add to large stock pot with 6 cups of water. Bring to a boil on medium-high heat and once boiling simmer for 10-15 minutes. The quinoa shells will pop off leaving the transulucent grains behind as they expand. Also, boil enough water to cover your eggs in a small saucepan. Lower the heat to a simmer and cook the eggs for 10-15 minutes. The eggs and the quinoa should finish up around the same time.
2. Drain the eggs and set aside to cool for peeling. Drain the quinoa and reserve the cooking water in a separate bowl. Add additional water until the cooking water measures 6 cups.
3. Heat the olive oil in the stock pot and add the garlic and jalapeno. (add leeks/onions/mushrooms now if you plan to use them). Sautee for about 30 seconds or until the garlic begins to brown. Add the chopped pieces of chik’n cutlets and continue to sautee until those begin to brown (about 5 minutes). If the mixture begins to stick add a tablespoon or two of the reserved cooking water at a time to release.
4. Add in the cumin and cayenne and the remaining reserved cooking water and simmer for 10 minutes.
5. Add in the quinoa and spinach and stir until the spinach is wilted, around 3 minutes. Remove from heat and stir in the chopped cilantro and feta cheese. Top with the diced, hard-boiled eggs, a splash of lime juice, a dash of cumin and cayenne and salt and pepper to taste.
