Quinoa Chowder
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
In a large, heavy-bottomed stock pot, sauté onion in oil for 3 minutes or until transparent.
Add garlic and sauté for an additional 30 seconds.
Add water and quinoa to pot and bring to a boil; lower heat and simmer (covered) for 15 minutes.
Add potatoes and simmer for 10 minutes; add water if necessary to avoid sticking.
Add spinach and bring to a boil; lower heat and simmer for 5 minutes.
Remove from heat; add feta and lemon juice and stir gently until feta melts.
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.
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