• ¨       Quinoa Confetti Blend, cooked with Chicken flavored seasoning
• ¨       1 tablespoon vegetable oil
• ¨       3/4 cup chopped onion
• ¨       3 large fresh basil leaves
• ¨       1 tablespoon minced peeled fresh ginger
• ¨       1 garlic clove, crushed
• ¨       3 cups canned unsweetened coconut milk
• ¨       2 cups vegetable broth
• ¨       ¼ cup dark brown sugar
• ¨       2 tablespoons fish sauce
• ¨       2 1/2 cups, cubed and peeled sweet potato, cooked until tender
• ¨       2 cups yellow potatoes, cubed and cooked until tender
• ¨       2 cups sugar snap peas, cut into 1/2-inch pieces
• ¨       1 red bell pepper, cut into 1/2-inch cubes
• ¨       1 cup extra small baby carrots
• ¨       5 cooked fillets of fish of choice, seasoned to taste

Cook rice with seasoning according to package instructions, place in timbales and keep warm.

Heat the oil in a large, heavy pot over medium heat. Add next 5 ingredients. Cover and cook until the onions are soft, about 4 minutes, then add the coconut milk, broth, sugar and fish sauce.  Reduce heat to low and simmer uncovered for one hour, strain fluid into large stockpot and cook until liquid is reduced to 4 cups. Add all cooked potatoes, sugar snap peas, red bell pepper, and carrot. Simmer until all vegetables are tender, 5 to 6 minutes. Place rice timbale in center of bowl, surround with chowder and place fish fillet on side for a layered effect.