Vegan Quinoa Corn Chowder (Slow Cooker)

I enjoy cooking and learning new recipes - but I especially love it when I find one that is vegetarian or vegan.  Recently, I found this healthy recipe - it was so easy and delicious - I wanted to share it with you all! I stored the left overs in the fridge and heated them up for a quick and healthy meal/snack :)

......................................................................................................................

Ingredients:
    •    3/4 cup quinoa
    •    1 - 2 Tbsp olive oil
    •    2 medium potatoes
    •    16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
    •    4 cups vegetarian soup stock or water
    •    1 cup chopped green beans
    •    1 celery stalk, diced
    •    1/2 lg red pepper, diced
    •    2 - 3 cloves garlic
    •    2 thin slices fresh ginger
    •    1/2 jalapeno pepper, seeded
    •    1 tsp gr coriander
    •    1 tsp paprika
    •    1/2 tsp dried oregano leaf
    •    1/2 tsp dried thyme leaf
    •    1 bay leaf
    •    Salt and fresh ground black pepper to taste
    •    2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
    •    More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder 

Crockpot Directions:
(4 - 6 qt crockpot, low heat, 3 - 4 hr: To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours)

    1.    Sauté jalapeno, ginger & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
    2.    Combine all ingredients except corn & cilantro or scallions in a large crockpot
    3.    Cover and cook on low for 3 - 4 hours
    4.    Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour
    5.    Stir in the cilantro or scallions, salt & pepper to taste, and serve

......................................................................................................................

spring is here!