Quinoa Corn Chowder with Shrimp | The Whole Grains Council

Ingredients

• 2 Tablespoons olive oil
• 1 ½ cups finely chopped leek or onion
• ¾ teaspoon dried oregano
• 1 pound red-skinned potatoes, scrubbed and cut into ½-inch dice (3 cups)
• ¾ cup quinoa, rinsed by swishing in a bowl and drained
• 4 cups fresh or frozen (defrosted) corn kernels
• ½ pound peeled, small shrimp
• 1 ¼ teaspoon salt, plus more to taste
• Freshly ground black pepper
• ¼ cup chopped fresh cilantro
• ¼ cup thinly sliced scallion greens
• 1 to 2 Tablespoons freshly squeezed lime juice
• Popcorn for garnish, plus more for passing at the table