Categories: Vegetarian

Ingredients

• 1/4 cup quinoa, rinsed well
• 2 T. olive oil
• 1 finely chopped garlic clove
• 1 diced and seeded jalapeno
• 1 t. ground cumin
• 1 t. salt
• 1/2 lb peeled and cubed potatoes
• 3 cups finely slice spinach leaves or chard
• 1/4 cup feta cheese, finely diced
• 1/3 cup cilantro
• 1 hard-cooked chopped egg
• salt and pepper to taste

Directions

1. Cook quinoa according to directions. Dice the vegetables and cheese. Drain the quinoa saving the liquid. Measure the liquid and add water to make 6 cups if needed.

2. Heat the oil in a soup pot; add garlic and chile. Cook for 30 seconds or so giving it a quick stir. Add the cumin, 1 t. salt and the potatoes and cook for a few minutes, stirring frequently.

3. Add the quinoa water and half the scallions and simmer until potatoes are tender. Add the quinoa, spinach, and remaining scallions and simmer for 3 minutes more.

4. Turn off the heat and stir in the feta cheese and cilantro. Season with pepper and garnish with chopped egg.

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