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Quinoa Chowder

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Quinoa (that's KEEN-wah) is an ancient Incan secret … or a cool name for a celebrity baby. This high-protein grain is kind of like rice, and it rocks in this one-pot chowder (that's "chow-duh" in Bostonese).


  • 2 tbsp canola oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, finely minced
  • 4 cups water
  • 1 cup quinoa, well-rinsed
  • 1 lb Yukon Gold potatoes, diced in ½-inch cubes (leave skins on)
  • 1 10-oz bag frozen chopped spinach
  • ½ lb feta cheese, crumbled
  • juice of 1 lemon
  • 3 hardboiled eggs, chopped
  • 1 bunch cilantro (stems and leaves), chopped

1 In a large, heavy-bottomed stock pot, sauté onion in oil for 3 minutes or until transparent.

2 Add garlic and sauté for an additional 30 seconds.

3 Add water and quinoa to pot and bring to a boil; lower heat and simmer (covered) for 15 minutes.

4 Add potatoes and simmer for 10 minutes; add water if necessary to avoid sticking.

5 Add spinach and bring to a boil; lower heat and simmer for 5 minutes.

6 Remove from heat; add feta and lemon juice and stir gently until feta melts.

7 Serve immediately, topped with hardboiled egg and cilantro for extra protein and flavor.

  • Use a round mesh strainer to rinse the quinoa under cold running water for about 1 minute. Fail to do this and the chowder will be quite bitter … and as a result, so will you.

comments

Kristy8937
Kristy8937
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8/12/2009 - 9:01PM
Report Abuse 		doesnt sound very tasty
meeliag
meeliag
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8/11/2009 - 6:16PM
Report Abuse 		I thought pregnant women were not supposed to eat feta cheese?


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