Quinoa Chowder W/Greens and Feta
(from EJR’s recipe box)
Full of fiber and deliciousness! Our first harvest will have most of these ingredients, so save this recipe
Source: Garden Harvests Farm (from RecipeThing user greenfood)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
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
- 1/4 cup feta cheese, finely diced
- 1/3 cup cilantro
- 1 hard-cooked chopped egg
- salt and pepper to taste
Directions
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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.
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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.
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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.
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Turn off the heat and stir in the feta cheese and cilantro. Season with pepper and garnish with chopped egg.