Recipe: Quinoa Chowder with Spinach, Feta, and Scallions
Try this chowder recipe paired with a Greek wine
3/4 cup quinoa, rinsed well in a fine sieve
2 tbsp olive oil
1 garlic clove, finely chopped
1 jalapeno chili, seeded and finely diced
1 tsp ground cumin
salt and freshly milled pepper
1/2 pound boiling potatoes, peeled and cut into 1/2 inch cubes
1 bunch scallions, including an inch of the greens, thinly sliced into rounds
3 cups spinach leaves, finely sliced
1/4 pound feta cheese, finely diced
1/3 cup cilantro, chopped
1 hard-cooked egg, chopped
Put the quinoa and 2 quarts water in a pot, bring to a boil. Then lower the heat and simmer for 10 minutes. While it's simmering, dice the vegetables and cheese. Drain, saving the water. Measure the liquid and add additional water to make 6 cups, if needed.
Heat the oil in a soup pot over medium heat. Add the garlic and chili. Cook for about 30 seconds, giving it a quick stir. Add the cumin, 1 tsp salt and the potatoes and cook for a few minutes, stirring frequently. Don't let the garlic brown.
Add the quinoa water and half the scallions and simmer until the potatoes are tender, about 15 minutes. Add the quinoa, spinach and remaining scallions and simmer for 3 minutes more. Turn off the heat and stir in the feta and cilantro.
Season the soup with pepper and garnish with chopped egg.
Tom Firth's Suggested Wine Pairings
Recipe: Vegetarian Cooking for Everyone by Deborah Madison
Photo: Sara Gray Sara Gray