Dinner for 4

Quinoa Cauliflower Chowder

Name: Quinoa Cauliflower Chowder
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp butter; 2 cloves garlic; 1 red bell pepper; 1 carrot; 1 idaho russet potato; 3 cups cauliflower; 2 cans (15 oz) vegetable broth; 2 cups milk; 2 bay leaves; 1 tsp kosher salt; 2 tsp dried thyme; 1 cup quinoa

$10.33for 450 minServes 4

Quinoa, cauliflower, vegetables, and herbs simmer in milk and vegetable broth for a thick, warming chowder.

Photo: foodiecrush.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Bell peppers, 0.4 lb$2.49/lb typical	0.4 lb	$0.93Typical price
	Carrots, 0.15 lb$1.09/lb typical	0.15 lb	$0.17Typical price
	Potatoes, 0.45 lb$0.99/lb typical	0.45 lb	$0.43Typical price
	Cauliflower, 0.5$3.29 each typical	0.5	$1.44Typical price
	Broth, 30 oz$0.07/oz typical	30 oz	$2.10Typical price
	Milk, 17 oz$0.04/oz typical	17 oz	$0.68Typical price
	Quinoa, 6 oz$0.20/oz typical	6 oz	$1.20Typical price
Total for the servings shown		$10.33

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Vegetarian Budget Family Lunches Dinners Cold-weather comfort Winter

Typical price

$2.58 per serving$10.33 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 tbsp butter
2 cloves garlic
1 red bell pepper
1 carrot
1 idaho russet potato
3 cups cauliflower
2 cans (15 oz) vegetable broth
2 cups milk
2 bay leaves
1 tsp kosher salt
2 tsp dried thyme
1 cup quinoa

Steps

Melt the butter in a large pot over medium heat and cook the chopped garlic, bell pepper, and carrot for 5 minutes.
Add the diced potato, cauliflower, vegetable broth, milk, bay leaves, salt, and thyme.
Bring the pot to a gentle boil, then reduce the heat and simmer for 15 minutes.
Stir in the quinoa and simmer for 15 to 18 minutes, until the quinoa is tender and the potato is soft.
Remove the bay leaves and cook for 2 more minutes before serving.