Cook the Vegetables

1. Heat Oil: In a large pot, heat the olive oil over medium heat.
2. Add Onion, Garlic, Celery, and Carrot: Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened and fragrant.

Add the Broth and Quinoa

1. Pour in the Broth: Add the vegetable broth to the pot.
2. Add Quinoa: Stir in the rinsed quinoa.
3. Season: Add smoked paprika, dried thyme, salt, and pepper.

Simmer the Chowder

1. Bring to a Boil: Increase the heat and bring the mixture to a boil.
2. Reduce Heat and Simmer: Lower the heat to a simmer and cook for about 15 minutes, or until the quinoa is tender.

Add Corn and Coconut Milk

1. Add Corn: Stir in the corn and continue to cook for 5 minutes.
2. Pour in Coconut Milk: Stir in the coconut milk, cooking for an additional 5 minutes until heated through.

Finish the Chowder

1. Adjust Seasoning: Taste and adjust the seasoning if needed.
2. Garnish: Ladle the chowder into bowls and sprinkle with fresh parsley.