Quinoa Chowder with Cumin, Feta, and Spinach
- 3/4 cup quinoa
- 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 jalapeno chile, seeded and finely diced
- 1 teaspoon ground cumin
- Salt and pepper
- 1/2 pound waxy potatoes, such as red skin, peeled and cut into 1/4-inch cubes
- 1 bunch scallions, thinly sliced into rounds (use an inch of the green section in addition to the white)
- 3 cups finely sliced spinach leaves
- 1/4 pound feta cheese, cut into small (1/4-inch) cubes
- 1/3 cup chopped cilantro
- 1 hard-boiled egg, chopped
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 2 pound waxy potatoes, such as red skin, peeled and cut into 1/4-inch cubes (1)
- Cilantro (1/3 cup)
- Cumin, ground (1 teaspoon)
- Garlic (1 clove)
- Jalapeno chile (1)
- Scallions (1 bunch)
- Spinach, leaves (3 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Quinoa (3/4 cup)
- Dairy
- 4 pound feta cheese, cut into small (1/4-inch) cubes (1)
- Refrigerated
- Egg, hard (1)
Preparation
Read recipe preparation on seriouseats.com
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Published July 14, 2011 (1 year ago).
34 people saved this recipe.
