I'm still keeping the New Year's resolution! Today I was looking for something healthy, warm, and relatively quick. Deborah Madison to the rescue! From her Vegetarian Cooking for Everyone comes this chowder recipe. Definitely a keeper, especially since it's so easy! Very filling, too. I just didn't have much time this weekend to do much cooking--work kept me busy, plus I'm feeling a bit tired and run-down. So, here's the recipe!
3/4 cup quinoa, well rinsed
1.5 Tbsp olive oil
1 garlic clove, pressed
1 jalapeno, seeded and minced
1 tsp ground cumin
1/2 - 3/4 lb red potatoes, peeled and cut into 1/4 in cubes
1 bunch scallions, thinly sliced with some of the green
3 cups firmly packed spinach leaves, finely sliced
1/4 lb finely diced feta cheese
1/4 cup chopped cilantro
Bring quinoa and 6 cups water to a boil. Lower heat and simmer for about 10 minutes or so. Drain the quinoa, but save the liquid (you'll use it in the chowder). Add some water or vegetable broth so that the total amount of liquid, including quinoa cooking water, adds up to 6 cups.
Heat oil in a large pot over medium heat. When hot, add the garlic and jalapeno pepper. Cook for half a minute, then add the cumin, 1 tsp salt, cubed potatoes. Cook for about 2 minutes and make sure you stir often. Add the quinoa water and half of the scallions. Bring to a boil, then reduce heat and simmer until the potatoes have become tender. This should take about 15 minutes. Add the drained quinoa, spinach, remaining scallions, and 1/2 tsp of salt and simmer for 5 minutes. Take chowder off the heat, add the feta and the cilantro. Stir those in and season with salt and pepper.