* Exported from MasterCook *
South American Quinoa Chowder - Chupe de Quinua
Recipe By :The Art of South American Cooker by Rojas-Lombardi
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups raw quinoa -- about 8 ounces
2 Tablespoons olive oil
1 large garlic clove -- peeled and minced
1 jalapeno pepper -- seeded and minced
1/4 teaspoon ground cumin
1/8 teaspoon ground white pepper
1 Tablespoon coarse salt
1/2 pound potatoes -- peeled and cut in 1/4" dice
8 ounces feta -- cut into 1/4-inch dice
1/2 pound fresh spinach leaves -- shredded about 1/4-inch thick
1 hard boiled egg -- or 2, sliced
Rinse the quinoa in a strainer under running cold water. In a saucepan,
combine the rinsed quinoa with 6 cups of cold water and bring to a boil
over high heat, stirring now and then. Lower the heat and simmer for 10
minutes, or until the quinoa is tender. Remove from the heat, pour through
a strainer, and let drain thoroughly. Set aside.
In a saucepan, heat the olive oil over low heat. Add the garlic and hot
pepper and saute, stirring, for just a second or two. Do not let the
garlic brown. Add the cumin, pepper, salt, and 5 cups of water and bring
to a boil. Add the cooked quinoa and the diced potatoes and cook over
medium heat for 10 to 15 minutes, or until the potatoes are done.
Stir in the cheese and continue to cook for a few seconds, then fold in
the shredded spinach leaves. Correct the seasoning with salt to taste and
serve hot, garnished with slices of hard-boiled eggs.
Serves 6 to 8
VARIATIONS:
BEET AND QUINOA SOUP (Sopa de betterraga quinua) - Substitute 1/2 pound
beets for the potatoes. Peel and cut them into 1/4-inch cubes and add them
in Step 2. They will take a few minutes longer to cook than potatoes.
Already-cooked beets may be added too.
FAVA BEAN AND QUINOA SOUP (Sopa de quinua al estilo huancayo) - Shell and
peel 1 to 1 1/2 pounds of fava beans. Substitute them for the potatoes in
Step 2.
AuthorNote: Quinoa has a good nutritional profile, it is high in protein
and other nutrients. It is also exceedingly versatile in the kitchen. It
is good by itself and goes well with other foods. A handful of quinoa
added to an ordinary vegetable or [favorite] soup - or any soup for that
matter - makes it something special.
Cuisine:
"LatinAmerican/Hispanic"
Source:
"101 Classic Cookbooks: 501 Classic Recipes, edited by Marvin J.
Taylor and Clark Wolf, The Fales Library, New York University"
S(Formatted by Chupa Babi):
"March 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 244 Calories; 13g Fat (44.3%
calories from fat); 10g Protein; 26g Carbohydrate; 5g Dietary Fiber; 59mg
Cholesterol; 1236mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat;
0 Vegetable; 3 Fat.
Nutr. Assoc. : 4673 0 0 0 0 0 0 0 0 0 0
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