Recipe: Quinoa Chowder with Spinach, Feta, and Scallions

QUINOA CHOWDER WITH SPINACH, FETA, AND SCALLIONS

3/4 cup quinoa, rinsed well in a fine sieve
2 quarts water (to cook quinoa plus more for chowder)
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 jalapeno, seeded, and finely diced
1 teaspoon ground cumin
salt and freshly ground pepper (to taste)
1/2 pound boiling potatoes, peeled and cut into 1/4-inch cubes
1 bunch scallions, including an inch of the greens, thinly sliced, divided use
3 cups spinach leaves, finely sliced
1/4 pound feta cheese, finely diced
1/3 cup chopped fresh cilantro

Put the quinoa and 2 quarts of water in a pot; bring to a boil, then lower heat and simmer for 10 minutes. Drain, saving the liquid. Measure the liquid and add water to make 8 cups, if needed.

Heat the oil in a soup pot over medium heat. Add the garlic and jalapeno. Cook for about 30 seconds, giving it a quick stir.

Add cumin, about 1 teaspoon of salt (or to taste), and the potatoes. Cook for a few minutes, stirring frequently. Don't let the garlic brown.

Add the quinoa water and half the scallions and simmer until potatoes are tender, about 15 minutes.

Add the quinoa, spinach, and remaining scallions and simmer 3 more minutes.

Turn off the heat and stir in the feta cheese and cilantro. Season the soup with freshly ground pepper.

Servings: 6
Adapted from source: Vegetarian Cooking for Everyone by Deborah Madison