Guest guest Posted April 15, 1999 Report Share Posted April 15, 1999 I may have posted this before, but here it is by itself. I know this soup may look a little " weird " but, trust me, it is *delicious* -- one of the best soups I've ever had. I made this the first time I ever tried quinoa. * Exported from MasterCook * Quinoa Chowder w/Spinach, Feta, & Scallions Recipe By : Adapted from Vegetarian Cooking for Everyone Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup quinoa, rinsed well in a fine sieve 2 quarts water (to cook quinoa + more for chowder) 2 tablespoons olive oil 2 cloves garlic -- finely chopped 1 jalapeno, seeded & -- finely diced 1 teaspoon ground cumin salt & freshly ground pepper to taste 1/2 pound boiling potatoes, peeled and cut into -- 1/4 " cubes 1 bunch scallions, including an inch of the greens -- thinly sliced 3 cups spinach leaves -- finely sliced 1/4 pound feta cheese -- finely diced 1/3 cup fresh cilantro -- chopped Put the quinoa and 2 quarts of water in a pot; bring to a boil, then lower heat and simmer for 10 minutes. While it is cooking, dice the vegetables and cheese. Drain, saving the liquid. Measure the liquid and add water to make 8 cups, if needed. Heat the oil in a soup pot over medium heat. Add the garlic and jalapeno. Cook for about 30 seconds, giving it a quick stir. Add cumin, about 1 teaspoon of salt (or to taste), and the potatoes. Cook for a few minutes, stirring frequently. Don't let the garlic brown. Add the quinoa water and half the scallions and simmer until potatoes are tender, about 15 minutes. Add the quinoa, spinach, and remaining scallions and simmer 3 more minutes. Turn off the heat and stir in the feta cheese and cilantro. Season the soup with freshly ground pepper. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 1999 Report Share Posted July 6, 1999 Karen, Awhile back you posted this great sounding soup. You mention it's " adapted. " Can you please tell me what the original recipe called for? I like to see both. <g> I usually end up making the adaptions, because OBViously they're made for a purpose!! Thanks, woman. Christine I may have posted this before, but here it is by itself. I know this soup may look a little " weird " but, trust me, it is *delicious* -- one of the best soups I've ever had. I made this the first time I ever tried quinoa. * Exported from MasterCook * Quinoa Chowder w/Spinach, Feta, & Scallions Recipe By : Adapted from Vegetarian Cooking for Everyone Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup quinoa, rinsed well in a fine sieve 2 quarts water (to cook quinoa + more for chowder) 2 tablespoons olive oil 2 cloves garlic -- finely chopped 1 jalapeno, seeded & -- finely diced 1 teaspoon ground cumin salt & freshly ground pepper to taste 1/2 pound boiling potatoes, peeled and cut into -- 1/4 " cubes 1 bunch scallions, including an inch of the greens -- thinly sliced 3 cups spinach leaves -- finely sliced 1/4 pound feta cheese -- finely diced 1/3 cup fresh cilantro -- chopped Put the quinoa and 2 quarts of water in a pot; bring to a boil, then lower heat and simmer for 10 minutes. While it is cooking, dice the vegetables and cheese. Drain, saving the liquid. Measure the liquid and add water to make 8 cups, if needed. Heat the oil in a soup pot over medium heat. Add the garlic and jalapeno. Cook for about 30 seconds, giving it a quick stir. Add cumin, about 1 teaspoon of salt (or to taste), and the potatoes. Cook for a few minutes, stirring frequently. Don't let the garlic brown. Add the quinoa water and half the scallions and simmer until potatoes are tender, about 15 minutes. Add the quinoa, spinach, and remaining scallions and simmer 3 more minutes. Turn off the heat and stir in the feta cheese and cilantro. Season the soup with freshly ground pepper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 1999 Report Share Posted July 6, 1999 Christine!!! Why are you making me do this extra work???? (Don't worry everyone -- Christine & I are friends & joke like this). You see, I have this inability to follow a recipe exactly. I almost always change things to suit my tastes, etc., as I'm sure most of us do. Call me bad, but when I enter the recipes in MC, I usually enter them the way I *made* them, so that version will be readily available to me. I used to be able to remember how I made each recipe, but the older I get and the more recipes I collect, I've found I have a hard time doing that now. ha ha! So, I enter them in MC that way, and then -- I actually write in the cookbook how I made the recipe. This one I didn't change too much. Here are the changes: Deborah Madison's recipes do not include *water* in her list of ingredients. I guess she figures water is so readily available now and everyone has it, so there's no need to list it. I like to have all ingredients listed in the ingredients. I also added one garlic clove (the original recipe called for 1). The other only change is that the original recipe called for 1 hard cooked egg, chopped (to be used to garnish each bowl of soup). I don't eat eggs, and that didn't sound too good to me anyway, so I left the egg out. This is really an *excellent* soup, and I hope you'll try it. It sounds a little weird, but it's very good. Rather spicy -- so if you don't like spicy foods like I do, you may want to cut down on the jalapeno. Karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 1999 Report Share Posted July 6, 1999 You've been sloughing off and needed a slap back into line! <hands on hips> So type you WILL!! Thanks <g> for the ingredients. I like to make my own call on this, although 99% of the time I find the adjustments made by people on the lists are better. Yes, water is a common item -- kinda like salt. I have loved Quinoa for years, and can't wait to try this!! Thanks, m'dearie. Christine greenlee Monday, July 05, 1999 11:33 PM CF_Muehling Cc: Veg-Recipes Re: Quinoa Chowder Christine!!! Why are you making me do this extra work???? (Don't worry everyone -- Christine & I are friends & joke like this). You see, I have this inability to follow a recipe exactly. I almost always change things to suit my tastes, etc., as I'm sure most of us do. Call me bad, but when I enter the recipes in MC, I usually enter them the way I *made* them, so that version will be readily available to me. I used to be able to remember how I made each recipe, but the older I get and the more recipes I collect, I've found I have a hard time doing that now. ha ha! So, I enter them in MC that way, and then -- I actually write in the cookbook how I made the recipe. This one I didn't change too much. Here are the changes: Deborah Madison's recipes do not include *water* in her list of ingredients. I guess she figures water is so readily available now and everyone has it, so there's no need to list it. I like to have all ingredients listed in the ingredients. I also added one garlic clove (the original recipe called for 1). The other only change is that the original recipe called for 1 hard cooked egg, chopped (to be used to garnish each bowl of soup). I don't eat eggs, and that didn't sound too good to me anyway, so I left the egg out. This is really an *excellent* soup, and I hope you'll try it. It sounds a little weird, but it's very good. Rather spicy -- so if you don't like spicy foods like I do, you may want to cut down on the jalapeno. Karen Quote Link to comment Share on other sites More sharing options...
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