Quinoa Chowder With Spinach, Feta And Green Onions Recipe

ingredients

3/4 cup quinoa, rinsed well
1 jalapeno pepper, seeded and chopped
1/2 pound boiling potatoes, peeled and cut into 1/4-inch cubes
1 bunch green onions, including 1-inch of the greens, thinly sliced, divided
3 cups sliced spinach leaves
1/4 pound feta cheese, finely diced
2 tablespoons olive oil
1 clove garlic, finely chopped
1 teaspoon cumin
1 teaspoon salt
1/3 cup chopped fresh cilantro
freshly ground black pepper
1 hard-cooked egg, chopped

directions

Put the quinoa and 2 quarts water into a large pot and bring to a boil. Lower the heat and simmer for 10 minutes.

While it's cooking, dice the jalapeno, potatoes, green onions, spinach and cheese. Drain the quinoa, reserving the liquid. Measure the liquid and add water to make 6 cups, if needed. Set the liquid and the quinoa aside.

Heat the oil in the pot over medium heat. Add the garlic and jalapeno. Cook for about 30 seconds, giving it a quick stir.

Add the cumin, salt and the potatoes and cook for a few minutes, stirring frequently. Don't let the garlic brown. Add the quinoa water and half the green onions and simmer until the potatoes are tender, about 15 minutes.

Add the quinoa, spinach and remaining onions and simmer for 3 minutes more. Turn off the heat and stir in the feta and cilantro. Season the soup with pepper, and garnish with the chopped egg.

nutrition data

Nutritional data has not been calculated yet.