15 March 2009

Quinoa, Corn & Spinach Chowder

I know this is getting boring but soup is just so nice and easy to fix. And Deborah Madison's soup book is a joy. So here is the one we enjoyed last night with a few modifications.


3/4 cup quinoa (rinsed thoroughly under running water}
7 cups water
2 cups frozen corn, cooked
2 tablespoons olive oil
3 garlic clove , finely minced
1 jalapeno chile , seeded and finely minced
1 teaspoon ground cumin
sea salt and pepper, to taste
3 medium potatoes , peeled and diced into 1/4-inch pieces

1/4 lb feta cheese , cut into tiny cubes
one package baby spinach
3 green onions , including greens thinly sliced
1/3 cup cilantro leaves , chopped
1 hard-boiled egg , peeled and diced (optional)


Simmer the quinoa in 7 cups boiling water for 10 minutes.
While the quinoa is cooking, zap the corn
Drain quinoa, but reserve liquid.
Heat the oil in a 3-quart saucepan with garlic and chile, cook for a minute over medium heat, then add the cumin, 1/2 tsp salt, and the potatoes.
Measure 6 cups of the quinoa-cooking water and add it to the pot. Bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes. Add the corn.
Turn off the heat, taste for salt, and season the soup with pepper.
Add the cheese, then stir in the spinach and the green onions. As soon as the spinach is wilted, after 2-3 minutes, serve the soup, garnished with the cilantro and hard-boiled egg if you’re using it.

This was good soup!


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