#12 Picadillo Chowder with Quinoa Browns

This recipe is out of the Clean Eating magazine. Super fast meal--1/2 hour from cutting board to table!  The flavor is deeply spicy(not hot spicy) and great for a cold, rainy day.  My boys loved the quinoa browns :D 

Picadillo Chowder with Quinoa Browns
Serves 4


Browns:
1 c. quinoa (or brown rice) 
1 large egg or 2 egg whites
2 t. extra virgin olive oil and butter


Chowder:
1 c. beef (ground, roast, steak), cooked
1 medium onion, chopped
4 cloves garlic, minced
1 quart broth
1 c. beans, cooked, any kind (black, white, kidney)
1/4 c. cooked quinoa (or rice)
1 c. each corn kernels, chopped green beans, cabbage (diced finely)
1 t. ground cumin (you might need to adjust to taste)
1 t. chile powder
Salt and pepper to taste
Juice of 1 lime (or lemon)
Chopped fresh parsley or cilantro and yogurt for garnish




1.  Cook onions in oil/butter for a few minutes until slightly softened.  Add meat, beans, corn, green beans and cabbage and cook for 5 minutes or so.
2. Add spices and broth.  Cook for 20 minutes.  Add lime juice and stir.  Garnish with yogurt and parsley/cilantro.