• Peel and thinly slice the shallot.
• Finely chop the garlic.
• Stem, seed, and cut the red pepper into ¼-inch pieces.
• Cut the potato into ¼-inch cubes.
• Shuck the corn; lay the cobs flat and cut the kernels from the cobs.
• Strip the dill leaves from the stems.

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallot, garlic, and red pepper, and season with salt. Cook, stirring a few times, until tender, 4 to 5 minutes. Stir in the potato and corn and cook until the potato begins to soften, 3 to 4 minutes longer.
Stir in the quinoa, pour in 4 cups water, and bring to a boil. Reduce to simmer and cook until tender, 12 to 15 minutes. Remove from the heat, stir in the sherry vinegar, and season to taste with salt and pepper. While the chowder cooks, prepare the bread.

• Cut the ciabatta roll in half, brush the cut sides with oil, and season with salt and pepper.

In a frying or grill pan over medium-high heat, toast the bread, cut sides down, until golden brown, 3 to 5 minutes.

Ladle the chowder into individual bowls. Garnish with the yogurt and dill and serve with the bread on the side.

Quinoa comes in a variety of colors though white, red, and black are the most common. Nutritionally speaking, they’re all an excellent gluten-free source of protein, fiber, and minerals. White quinoa tends to be more fluffy while the red and the black have a bit more crunch.