Rating: 3 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

The inspiration for this recipe comes from a soup in Felipe Rojas-Lomabardi's book, The Art of South American Cooking.

Recipe by Cooking Light December 1999

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

165 calories; calories from fat 29%; fat 5.3g; saturated fat 2.4g; mono fat 1.8g; poly fat 0.7g; protein 6g; carbohydrates 24.2g; fiber 4.1g; cholesterol 13mg; iron 2.8mg; sodium 484mg; calcium 116mg.
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