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.
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.
This must be good for me because it sure doesn't taste very good. Glad I left the seeds in the jalapenos to provide some extra kick. I also added a little chipotle powder. Wish I had read the other reviews before making this chowder. There are far better, tastier soup recipes out there. Skip this one and keep exploring.
I understand the other reviewer's reviews...I used goat feta which made tons of difference, used more jalapeno and less salt and squeezed in a bit of lime at the end to brighten the dish. It is amazing and everyone who has had some wanted the recipe.
I wanted to love this recipe. Healthy with lots of things I love. But it was just so bland. I doubled the jalapeno and the flavor just didn't come through. Adding chipotle powder helped, but the texture was still not as I hoped.
I agree with previous reviewer cookingactivist. I like quinoa and really wanted to like this recipe, but it didn't have much flavor. I ended up adding a variety of other spices to try to make it more tasty, all without success. Unless another reviewer suggests something to save this recipe I wouldn't make it again. Bummer.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.