• Heat some butter, brown the corn, peppers and the onion
• Cook for 10 minutes on a low heat and cover. Stir from time to time
• Spread the flour on it, stir for 1 minute then add the broth away from the heat. Put back on the heat, bring to the boil and cook for 10 minutes
• Remove half of the vegetables from the pan, mix the rest of the soup and put back the vegetables you just removed
• Add salt, pepper and hot pepper powder
• Add 100 g of Tipiak Organic Gourmand Quinoa and ½ l of boiling water. Cover and cook for 15 minutes
• Serve hot

Suggestion:

• For a spicier dish, add a few drops of Tabasco