Quinoa Chowder
- Total Time: 55 minutes
- Yield: 4 servings
Description
This quinoa chowder is a unique blend of flavors, combining the lightness of quinoa with hearty potatoes, creating a satisfying yet light dish.
Ingredients
- 1 cup (240 ml) red quinoa, rinsed well (or substitute with white quinoa)
- 2 tbsp (30 ml) extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 jalapeno chili, de-ribbed and seeded, finely diced
- 1 tsp ground cumin
- 2 medium potatoes, peeled and diced
- 1 bunch scallions, thinly sliced, divided
- 3 cups (710 ml) baby spinach, thinly sliced
- 6 oz (170 g) feta cheese, crumbled
- 1 large egg, for hard-boiling and garnish
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
Cook Quinoa:
- Measure and rinse quinoa in fine sieve (this removes the outer layer of quinoa, which is bitter and has a ‘soapy’ taste). Place rinsed quinoa and 2 quarts (8 cups) water in medium sized pot. Bring to boil, then lower heat and simmer for 10 minutes. While the quinoa is cooking, begin to chop garlic, jalapeno, and potatoes.
- Once quinoa has simmered for 10 minutes, remove from heat and drain—saving the liquid that the quinoa has cooked in. The easiest way to do this is to place a fine sieve over a large soup pot. Once drained, pour water into the pot that cooked the quinoa. You can now use the large soup pot to start putting the rest of the chowder together.
Boil Egg for Garnish
- Place water and egg in small saucepan. Bring to boil and cook for 5-7 minutes. Remove egg from water, allow to come to room temperature, and peel.
Cooking the Chowder
- In large soup pot, heat up the extra virgin olive oil over medium heat. Add chopped garlic and jalapeno. Cook for 30 seconds, stirring continuously. Add cumin, 1 tsp salt, and the chopped potatoes and cook for a few minutes, stirring frequently to avoid sticking to the bottom of the pan and making sure garlic does not brown.
- Add the drained quinoa water, half of the chopped scallions, and simmer until the potatoes are tender—about 15-20 minutes.
- Add cooked quinoa, spinach, and remaining scallions and simmer for 5-10 minutes. The soup will continue to thicken and come together.
- Meanwhile, chop hard-boiled egg and set aside for soup garnish.
- Turn the soup off the heat and stir in crumbled feta cheese and cilantro. Season.
- Serve soup, garnish with chopped hard-boiled egg. Enjoy!
Notes
- For a spicier chowder, leave some seeds in the jalapeno.
- This chowder can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove.
- You can substitute the heavy cream with coconut milk for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 12
- Carbohydrates: 45
- Fiber: 6
- Protein: 8
- Cholesterol: 20
If You Liked This Recipe, You’ll Love These
- Irish Potato and Corned Beef Chowder
- Creamy Potato and Pea Chowder
- One-Pan Fiesta Quinoa and Beans
- Quinoa Chicken Jar Salad
Frequently Asked Questions
Why does this recipe save the quinoa cooking water instead of discarding it?
The quinoa is simmered in 2 quarts (8 cups) of water, then drained over a large soup pot — the drained liquid becomes the base of the chowder. This starchy, lightly flavoured water adds body to the soup and captures nutrients leached from the quinoa during cooking.
Why must the quinoa be rinsed before cooking?
Rinse in a fine sieve to remove the outer layer of quinoa, which is bitter and has a soapy taste due to its saponin coating. Massage the seeds while rinsing to ensure the coating is completely gone before the quinoa goes into the soup.
How do I control the heat level of this chowder?
For a spicier chowder, leave some seeds in the jalapeño. De-rib and seed the jalapeño (which removes most of the heat), so keeping some seeds in is an easy way to dial up the spice.
Can I make this chowder dairy-free?
Yes — this chowder doesn’t use any dairy in the broth itself; the only dairy is the feta cheese stirred in at the end, which can simply be omitted or swapped for a vegan feta alternative to make the dish fully dairy-free.
