Quinoa Chowder with Spinach, Feta Cheese, and Green Onions

6 Reviews
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Yield
8 servings (serving size: 1 1/4 cups)
December 1999
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 165
  • Caloriesfromfat 29%
  • Fat 5.3g
  • Satfat 2.4g
  • Monofat 1.8g
  • Polyfat 0.7g
  • Protein 6g
  • Carbohydrate 24.2g
  • Fiber 4.1g
  • Cholesterol 13mg
  • Iron 2.8mg
  • Sodium 484mg
  • Calcium 116mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

luvmyveggies's Review

cynecstasy
February 23, 2014
I have been making this for years and it is one of our favorites. You can add more cumin or jalapeño as suggested, but it is tasty despite what others have said.

cynecstasy's Review

luvmyveggies
August 26, 2012
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.

MelissaNealy5's Review

MelissaNealy5
December 12, 2011
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.

LilotMoorman's Review

LilotMoorman
November 26, 2011
N/A

CGinVA's Review

CGinVA
March 05, 2010
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.

pluotsmom's Review

pluotsmom
March 18, 2009
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.
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