Here was our dinner tonight.
I doubled it, and it made a ton! I made some changes to it. I only added 3 (instead of 6 doubled) cloves, but you could add more. I couldn't really taste the garlic. I had the jalapeno on the side for the girls' sake. I did add at little bit more cumin - I love cumin. I didn't measure out the spinach, but just added a fresh bag. Finally, I added the feta and cilantro on top as a garnish. Oh ya, and I added crumbled bacon on the top. We don't usually eat a dinner without some sort of meat, and bacon always makes everything better :)
It was pretty tasty!
Quinoa Chowder with Sweet Potatoes, Spinach, Feta and Scallions
Serves 4, adapted from Deborah Madison's Vegetarian Cooking for Everyone
Ingredients
- 3/4 cup quinoa, rinsed well
- 1 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 jalapeno chile, seeded and finely diced
- 1 tsp ground cumin
- salt and freshly milled pepper
- 1/2 lb sweet potatoes, peeled and cut into 1/4-inch cubes
- 1 bunch scallions, including an inch of greens, thinly sliced into rounds
- 6 cups baby spinach
- 1/4 lb feta cheese, finely diced
- 1/3 cup chopped cilantro
Instructions
- Put the quinoa and 2 quarts of salted 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. Drain, saving the liquid. Measure the liquid and add water to make 6 cups if needed.
- Heat the oil in a soup pot over medium heat. Add the garlic and chile. Cook for about 30 seconds, giving it a quick stir. Add the cumin, 1 tsp salt, and the potatoes and cook for a few minutes, stirring frequently. Don't let the garlic brown. Add the quinoa water and half the scallions and simmer until the potatoes are tender, about 15 minutes. 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 with salt and black pepper.
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