Quinoa Chowder With Spinach, Feta Cheese, And Green Onions

• 8 cups water
• 3/4 cup uncooked quinoa
• 2 teaspoons olive oil
• 2 tablespoons finely chopped seeded jalapeno pepper
• 1 garlic clove, minced
• 2 1/2 cups diced peeled baking potato (about 1 pound)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup thinly sliced green onions, divided
• 3 cups thinly sliced spinach
• 1 cup (4 ounces) crumbled feta cheese
• 1/3 cup chopped fresh cilantro

1. Combine water and quinoa in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside.
2. Heat oil in pan over medium heat. Add jalapeno and garlic; cook 30 seconds. Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Stir in 1/3 cup onions and spinach; cook 3 minutes. Remove from heat. Stir in cheese and cilantro.

water, quinoa, olive oil, pepper, garlic, baking potato, salt, ground cumin, freshly ground black pepper, green onions, spinach, feta cheese, fresh cilantro

Taken from www.myrecipes.com/recipe/quinoa-chowder-with-spinach-feta-cheese-green-onions (may not work)