This chowder was supposed to be a quinotto, the South American version of a risotto. We used seasonal ingredients we found along the way on our bike tour across European countries and turned them into nutritional dishes cooked on our camping stove. We used cauliflower as the main veg ingredient, but it can be replaced by any other vegetable. We also used Ras-al-hanout to give this dish a bit of flavour, but again, any tangy spice can be used here. Unfortunately the final result didn’t quite turn out as planned – a quinotto – but more as a stew, hence the chowder. Use less water if you feel the same could happen to your meal. But if you are camping, this may be a good option anyway as per our experience a hot broth at the end of an exhausting day can be quite comforting.
Here are the ingredients:
approx. 200g quinoa
0.5 cauiflower (or any other seasonal vegetable)
1 small/2 big pears
approx. 100g blue cheese
1 garlic clove
Pepper/Salt/Ras-al-Hanout (or whatever tangy spice you have on hand)
approx. 0.5l water
Cut all ingredients into small chunky pieces. Start frying the garlic and shallots with a bit of oil. When golden add the cauliflower and bring to boil. Add the spices and after mixing well add the water. When water is boiling add the quinoa. Again, mix well and let simmer for a bit until the cauliflower is tender. Add the blue cheese and pears when the dish is almost ready to serve.
Tip: If you want it more creamy add some cream cheese or spread. Enjoy!