Dinner Tonight: Quinoa Chowder with Cumin, Feta, and Spinach
Dinner Tonight: Quinoa Chowder with Cumin, Feta, and Spinach is a gluten free and vegetarian main course. One portion of this dish contains roughly 12g of protein, 17g of fat, and a total of 324 calories. This recipe serves 4. Head to the store and pick up cilantro, feta cheese, spinach leaves, and a few other things to make it today.
In a fine strainer, rinse the quinoa well to remove any bitterness.
Transfer to a large saucepan and cover with 2 quarts of water. Bring to a boil, then lower the heat to simmer until the quinoa is tender, 15 to 20 minutes.
Drain, reserving the cooking liquid.
Add water to the liquid to make 6 cups, if necessary.
In a medium soup pot, heat the olive oil over medium heat until shimmering.
Add the garlic and jalapeno and cook until fragrant, about 30 seconds, then add the cumin and potatoes. Stir well to combine and continue cooking as the cumin toasts, 2-3 minutes.
Add the quinoa cooking water to the pot, along with half the scallions. Taste and season with salt and pepper. Bring to a boil and simmer until the potatoes are tender, about 15 minutes.
Return the quinoa to the pot along with the spinach, remaining scallions, and cilantro. Cook for 3 minutes, then remove from the heat and add the feta. Ladle into bowls and serve with the chopped egg as garnish.