Quinoa Chowder with Spinach,
Feta Cheese, and Green Onions

Yield: 8 servings (serving size - 1 1/4 cup)
Source: Cooking Light- 12/01/99 (Cooking Light Website)


8 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
2 tablespoons finely chopped seeded jalapeno pepper
1 garlic clove, minced
2-1/2 cups diced peeled baking potato (about 1 pound)
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2/3 cup thinly sliced green onions, divided
3 cups thinly sliced spinach
1 cup (4 ounces) crumbled feta cheese
1/3 cup chopped fresh cilantro


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


Healthy Units: 3 per serving

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