Quinoa Chowder with Spinach, Feta Cheese, and Green Onions

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

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

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

Preparation

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.

Nutritional Information

Calories:

165 (29% from fat)

Fat:

5.3g (sat 2.4g,mono 1.8g,poly 0.7g)

Protein:

6g

Carbohydrate:

24.2g

Fiber:

4.1g

Cholesterol:

13mg

Iron:

2.8mg

Sodium:

484mg

Calcium:

116mg