Quinoa Chowder With Spinach and Feta

• 1 12 cups quinoa
• 8 cups vegetable broth
• 8 cups water
• 4 garlic cloves, finely chopped
• 1 dash ground red pepper
• 1 lb potato, peeled and diced
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt, plus more as needed
• 2 tablespoons dried onion flakes
• 2 teaspoons dried coriander
• black pepper, as needed
• 4 cups sliced spinach leaves
• 8 ounces feta, crumbled
• 1 cup coarsely chopped fresh cilantro

1. Rinse quinoa in strainer under cool water until it runs clear (1-2 minutes).
2. Put all ingredients except spinach, feta, and cilantro in slow cooker.
3. Cook on low 8 hours or on high 4 hours.
4. Add spinach at least 30 minutes before serving, to wilt.
5. Serve topped with feta and cilantro.

quinoa, vegetable broth, water, garlic, ground red pepper, potato, ground cumin, kosher salt, onion flakes, dried coriander, black pepper, feta, fresh cilantro

Taken from www.food.com/recipe/quinoa-chowder-with-spinach-and-feta-520286 (may not work)