Quinoa Chowder with Sweet Potatoes and Spinach

Name: Quinoa Chowder with Sweet Potatoes and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red quinoa, rinsed and drained; 8 cups water; Kosher salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, chopped; 1 jalapeno, seeded and finely chopped; 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch dice; 4 ounces baby spinach, coarsely chopped

Servings: persons

1 cup red quinoa, rinsed and drained
8 cups water
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 jalapeno, seeded and finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch dice
4 ounces baby spinach, coarsely chopped

1
Put the quinoa, water and 1/2 teaspoon salt in a medium saucepan and bring to a boil, then reduce heat to moderately-low and simmer for 10 minutes.
2
Drain the quinoa, saving the liquid.
3
Add enough water to the cooking liquid to make 8 cups.
4
Meanwhile, heat the olive oil in a large pot over moderate heat and cook the onions and jalapeno, stirring occasionally, until softened, about 10 minutes.
5
Add the garlic and cumin and cook another minute more.
6
Add the sweet potatoes, quinoa and the reserved cooking liquid (and water, if needed) and bring to a boil.
7
Reduce the heat to moderately low and simmer until the sweet potatoes are tender, about 30 minutes.
8
Season to taste with salt and pepper.
9
Stir in the spinach and cook until wilted, about 3 minutes, and serve.

126

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup red quinoa, rinsed and drained, 8 cups water, Kosher salt, Freshly ground black pepper, and more.

Yes, Quinoa Chowder with Sweet Potatoes and Spinach 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!