Quinoa Chowder with Spinach, Feta Cheese, and Green Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The inspiration for this recipe comes from a soup in Felipe Rojas-Lomabardi's book, The Art of South American Cooking. Ingredients:
8 cups water |
3/4 cup uncooked quinoa |
2 teaspoons olive oil |
2 tablespoons finely chopped seeded jalapeño pepper |
1 garlic clove, minced |
2 1/2 cups diced peeled baking potato (about 1 pound) |
1 teaspoon salt |
1 teaspoon ground cumin |
1/4 teaspoon freshly ground black pepper |
2/3 cup thinly sliced green onions, divided |
3 cups thinly sliced spinach |
1 cup (4 ounces) crumbled feta cheese |
1/3 cup chopped fresh cilantro |
Directions:
1. Combine water and quinoa in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside.
2. Heat oil in pan over medium heat. Add jalapeño and garlic; cook 30 seconds. Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Stir in 1/3 cup onions and spinach; cook 3 minutes. Remove from heat. Stir in cheese and cilantro.
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