Being a fan of Quinoa for the last year or so, my family has continued to expand our list of recipes that use this hearty, high protein, edible seed.
We recently enjoyed some big bowls of Quinoa Chowder to warm us up during some of these cool winter days.
- 2 cups uncooked Quinoa, rinsed well
- 2 T olive oil
- 2 garlic cloves, chopped
- 1 tsp , or to taste
- salt and pepper
- scallions or onion powder
- 1/2 lb. boiling potatoes, in 1/4″ cubes and peeled
- 3 cups finely sliced spinach leaves
- 1/2 lb. (8 oz) , crumbled
- 1/3 cup chopped cilantro
- 1 , chopped
serves: 6-8. You could probably cut the recipe in half if you didn’t want/need as much.
- Put Quinoa and two quarts (eight cups) water in a pot, bring to boil, then lower the heat and simmer for 10 minutes.
- While it’s cooking, dice the vegetables and cheese.
- When Quinoa is done cooking, drain while saving the liquid.
- in a soup pot over medium heat. Add the garlic. Cook for about 30 seconds, giving it a quick stir.
- Add the cumin, 1 tsp salt, and the potatoes and cook for a few minutes, stirring frequently. Don’t let the garlic brown.
- Measure the saved Quinoa water and add more water to make six cups, if needed.
- Add the saved Quinoa water to potatoes and simmer until potatoes are tender, about 15 minutes.
- Add Quinoa and spinach and simmer for three minutes more.
- Turn off heat and stir in feta and cilantro.
- Season the soup with pepper and garnish with chopped egg.
The Big Ol’ Pot
Time to Eat
Ready to be enjoyed! I also usually add one tablespoon-ish of olive oil in the individual bowl for a bit more healthy fats. A hearty piece of bread can be a nice addition.
The overall taste is fairly mild but the feta cheese adds a real nice pop to the chowder. Feta is a real flavorful cheese.
You could also add a bit of kick by adding some of your preferred make-you-sweat seasonings or items (jalapeños).
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Posted on 25 Jan 2010
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