Quinoa Chowder with Spinach and Feta
Courtesy of Deborah Madison's Vegetarian Cooking for Everyone. Note: this is good right after making it but it is even better the next day.
3/4 C quinoa, rinsed
2 T olive oil
1 garlic clove, minced
1 jalapeno, minced (I used 1 T of diced jalapenos from a can)
1 t ground cumin or to taste (I added more)
S&P
1/2 lb boiling potatoes cut into 1/4" chunks
1 bunch scallions including 1" of the greens, cut into thin rounds
3 C finely sliced spinach
1/4 lb feta, crumbled
1/3 C cilantro, chopped
1 hard cooked egg, chopped (I omitted)
Put quinoa and 2 Q water in a pot and bring to a boil. Reduce heat and simmer 10 min. while you chop the remaining veg. Drain and reserve liquid.
Heat the oil in a pot (I used my dutch oven--I used it for the quinoa, too. Why dirty more pots than you have to?) over medium heat. Add garlic and jalapeno. Cook for about 30 seconds and add cumin, salt and potatoes. Cook for a few minutes (be careful not to burn garlic), stirring frequently. Add reserved liquid from quinoa plus enough water to equal 6 cups (I eyeballed this amount), half the scallions and simmer until potatoes are tender, about 15 min. Add quinoa, spinach, remaining scallions and simmer 3 min. Add feta and cilantro and remove from heat. Season with pepper and garnish with egg.
3/4 C quinoa, rinsed
2 T olive oil
1 garlic clove, minced
1 jalapeno, minced (I used 1 T of diced jalapenos from a can)
1 t ground cumin or to taste (I added more)
S&P
1/2 lb boiling potatoes cut into 1/4" chunks
1 bunch scallions including 1" of the greens, cut into thin rounds
3 C finely sliced spinach
1/4 lb feta, crumbled
1/3 C cilantro, chopped
1 hard cooked egg, chopped (I omitted)
Put quinoa and 2 Q water in a pot and bring to a boil. Reduce heat and simmer 10 min. while you chop the remaining veg. Drain and reserve liquid.
Heat the oil in a pot (I used my dutch oven--I used it for the quinoa, too. Why dirty more pots than you have to?) over medium heat. Add garlic and jalapeno. Cook for about 30 seconds and add cumin, salt and potatoes. Cook for a few minutes (be careful not to burn garlic), stirring frequently. Add reserved liquid from quinoa plus enough water to equal 6 cups (I eyeballed this amount), half the scallions and simmer until potatoes are tender, about 15 min. Add quinoa, spinach, remaining scallions and simmer 3 min. Add feta and cilantro and remove from heat. Season with pepper and garnish with egg.
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