Quinoa Chowder With Feta, Spinach, And Scallions (Deborah Madison)

3/4 cup quinoa, rinsed well in a sieve

2 Tablespoons olive oil

2 cloves garlic, finely chopped

1 jalapeno chili, diced and seeded

1 teaspoon ground cumin (Or season to taste.)

salt and pepper

1/2 lb. boiling potatoes, cut into 1/4" cubes (I use sweet potatoes/yams instead)

7 cups chicken stock

3 cups finely shredded spinach

1 bunch scallions, thinly sliced, including about 1 inch of the green part

1/3 cup chopped cilantro leaves

1/4 lb. feta cheese, diced

1 hard boiled egg, chopped (I usually slice it in half only)

Put the quinoa in 2 quarts stock, bring to a boil and then simmer for 10 minutes. While the quinoa is cooking, chop your vegetables and cheese. Drain the quinoa when it's done and reserve the liquid. You should have about 7 cups of liquid, add more stock if necessary.

Heat the oil in a soup pot over medium heat. Add the garlic and chili. Cook for about 30 -60 seconds, then add the cumin, 1 teaspoon salt, and (sweet) potatoes. Cook for a few minutes but don't let the garlic brown. Add the quinoa stock and simmer until the sweet potatoes/yams are tender, about 12-15 minutes. Add the quinoa, spinach and remaining scallions and simmer for 2 minutes. Turn off the heat and add the feta and cilantro. Season with pepper and garnish with egg.