I made Peruvian Quinoa Chowder from the Oregonian's FoodDay tonight. It was fabulous. A great combination of corn, jalepenos and shrimp. There is just enough quinoa in it to add some weight to the soup. It is a quick soup too - I made it in about 20 minutes.
I subbed a pound of wild salad shrimp and used less 1/2 and 1/2, but other then that stuck with the recipe. (Which is odd for me!) :)