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Quinoa Chowder with Spinach, Feta Cheese, and Green Onions

Yield 8 servings (serving size: 1 1/4 cups)
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

Nutrition Information

  • calories 165
  • caloriesfromfat 29 %
  • fat 5.3 g
  • satfat 2.4 g
  • monofat 1.8 g
  • polyfat 0.7 g
  • protein 6 g
  • carbohydrate 24.2 g
  • fiber 4.1 g
  • cholesterol 13 mg
  • iron 2.8 mg
  • sodium 484 mg
  • calcium 116 mg

How to Make It

  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.