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Gluten-Free Quinoa and Cauliflower Chowder

Heidi Larsen, FoodieCrush
  • minutes
  • Serves 6 to 8

INGREDIENTS

3 tbsp

butter, divided

2 cloves

garlic, minced

1

red bell pepper, diced

1

carrot, diced

1

Idaho russet potato, skinned and diced

3 cups

cauliflower, roughly chopped

2 15 ounce cans

vegetable broth

2 cups

milk

2

bay leaves

1 tsp

kosher salt

2 tsp

dried thyme

1 cup

quinoa