Eating for Two: Quinoa Chowder with Spinach, Feta, and Scallions

Ingredients

• 0.3 cup cilantro leaves chopped
• 0.3 pound feta cheese diced crumbled finely
• 1  garlic clove finely chopped
• 1 teaspoon ground cumin to taste
• 1  hardboiled eggs chopped
• 1  jalapeno diced seeded finely
• 2 tablespoons olive oil 
• 0.5 pound potato boiling peeled cut into 1/4-inch cubes
• 0.8 cup quinoa rinsed well fine
• 4 servings salt and pepper 
• 1 bunch spring onion thinly sliced into rounds
• 3 cups pkt spinach finely sliced (chard works, too)

Equipment

• pot

Directions

1. Put the quinoa and 2 quarts water in a pot, bring to a boil, then lower the heat and simmer for 10 minutes. While it’s cooking, dice the vegetables and cheese.
2. Drain, saving the liquid. Measure the liquid and add water to make 6 cups if needed.
3. Heat the oil in a soup pot over medium heat.
4. Add the garlic and chile. Cook for about 30 seconds, giving it a quick stir.
5. Add the cumin, 1 teaspoon salt, and the potatoes and cook for a few minutes, stirring frequently. Don’t let the garlic brown.
6. Add the quinoa water and half the scallions and simmer until the potatoes are tender, about 15 minutes.
7. Add the quinoa, spinach, and remaining scallions and simmer for 3 minutes more. Turn off the heat and stir in the feta and cilantro. Season the soup with pepper and garnish with the chopped egg.