Ingredients
3 medium sweet red peppers1 cup quinoa, rinsed1 tablespoon butter1 tablespoon olive oil1 medium onion, chopped2 garlic cloves, minced1/3 cup all-purpose flour4 cups vegetable stock2 cups heavy whipping cream6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed1 can (15 ounces) pinto beans, rinsed and drained2 tablespoons minced fresh parsley1/2 teaspoon minced fresh thyme1-1/2 teaspoons salt1/2 teaspoon pepper
Preparation
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan.
In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream.
Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.
