Quinoa Chowder with Spinach, Feta Cheese, and Green Onions

Ingredients

• 1 pound baking potato diced peeled
• 0.3 teaspoon pepper black freshly ground
• 4 ounces feta cheese crumbled
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.7 cup green onions divided thinly sliced
• 1 teaspoon ground cumin 
• 2 tablespoons jalapeno seeded finely chopped
• 2 teaspoons olive oil 
• 0.8 cup quinoa uncooked
• 1 teaspoon salt 
• 3 cups pkt spinach thinly sliced
• 8 cups water 

Equipment

• bowl
• frying pan
• sieve
• dutch oven

Directions

1. Combine water and quinoa in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. Remove from heat.
3. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside.
4. Heat oil in pan over medium heat.
5. Add jalapeo and garlic; cook 30 seconds. Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Stir in 1/3 cup onions and spinach; cook 3 minutes.
6. Remove from heat. Stir in cheese and cilantro.