Dinner Tonight: Quinoa Chowder With Cumin, Feta, An

Name: Dinner Tonight: Quinoa Chowder With Cumin, Feta, And Spinach Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup quinoa; 2 tablespoons olive oil; 1 clove garlic, finely chopped; 1 jalapeno chile, seeded and finely diced; 1 teaspoon ground cumin; Salt and pepper; 1/2 pound waxy potatoes, such as red skin, peeled and cut into 1/4-inch cubes; 1 bunch scallions, thinly sliced into rounds (use an inch of the green section in addition to the white); 3 cups finely sliced spinach leaves; 1/4 pound feta cheese, cut into small (1/4-inch) cubes; 1/3 cup chopped cilantro; 1 hard-boiled egg, chopped

Servings: persons

3/4 cup quinoa
2 tablespoons olive oil
1 clove garlic, finely chopped
1 jalapeno chile, seeded and finely diced
1 teaspoon ground cumin
Salt and pepper
1/2 pound waxy potatoes, such as red skin, peeled and cut into 1/4-inch cubes
1 bunch scallions, thinly sliced into rounds (use an inch of the green section in addition to the white)
3 cups finely sliced spinach leaves
1/4 pound feta cheese, cut into small (1/4-inch) cubes
1/3 cup chopped cilantro
1 hard-boiled egg, chopped

1
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.
2
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.
3
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.
4
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.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup quinoa, 2 tablespoons olive oil, 1 clove garlic, finely chopped, 1 jalapeno chile, seeded and finely diced, and more.

Yes, Dinner Tonight: Quinoa Chowder With Cumin, Feta, And Spinach Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dinner Tonight: Quinoa Chowder With Cumin, Feta, And Spinach Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions