Quinoa, leek and corn chower

1. In a large saucepan, melt the butter and saute the onions and leek until the onion is tender and opaque, about 7 minutes. Add the quinoa and 2 cups of the corn, reserving the rest. Cook for an additional 5 minutes until the corn is partially thawed. Add a few drops of broth if necessary to keep it from sticking to the saucepan.

2. Add the broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the quinoa is completely cooked. Remove from the heat.

3. Puree the cooked mixture with stick blender or in two batches in a food processor or blender. Return the pureed mixture to the pan on low heat and add the the remaining corn and red bell pepper, cayenne and saffron. Taste and correct for seasonings. Reheat and serve immediately.