Quinoa Chowder

Quinoa Chowder

(adapted from recipe by Mary McDougall – page 270 of The Starch Solution)

Ingredients:

4 cups vegetable broth

½ cup quinoa, rinsed well in a strainer under cool running water

*2-1/2 cups chopped fingerling potatoes, cut into bite-size pieces

1 large onion, chopped

2-4 cloves garlic, crushed or minced

2 jalapeno peppers, seeded and finely chopped (wear plastic gloves when handling)

2 cups fresh or frozen and thawed corn kernals

4 cups fresh spinach, or kale coarsely chopped

Chili sauce

Freshly ground black pepper

*You can also use Yukon Gold or red new potatoes in bite-sized chunks

Directions:

Put the broth, drained quinoa, potatoes, onion, garlic, and jalapeno peppers in a large soup pot along with 2 cups of water. Bring to a boil, reduce the heat, cover, and cook until everything is tender, about 20 minutes. Stir in the corn and cook 15 minutes. Five minutes before the soup is done, stir in the spinach or kale. Just before serving, add some chili sauce and pepper to taste.

Serve hot, with additional chili sauce on the side for those who prefer a little more kick.