Recipe of the Week

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

3/4 cup quinoa, rinsed
2-3 cups of spinach, chopped
1/2-3/4 pound potatoes, diced in 1/4-inch cubes
1 jalapeño chile, seeded and finely diced
1 clove garlic, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon ground, toasted cumin seed
1 teaspoon salt, to taste, and freshly ground pepper
4 ounces feta cheese, finely diced in small cubes
3 scallions, thinly sliced in rounds, or equivalent green onion tops
1/3 cup chopped cilantro
1 hard-cooked egg, diced (optional)

Simmer the quinoa in 7 cups water for 10 minutes. When the quinoa is done, drain it, reserving the water, which you'll use in the soup. The easiest way to do this is to set a fine-meshed sieve over a large bowl or pot.

While the quinoa is cooking, cut the vegetables and set them aside.

Heat the oil in a 3-quart saucepan with the garlic and chile, cook for about 30 seconds, without browning the garlic, then add the cumin, salt and potatoes. Measure the quinoa cooking liquid plus water, if needed, to make 6 cups. Add it to the vegetables, bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes, then turn off the heat. 

Taste for salt and season the soup with pepper. Add the cheese, then stir in the spinach and the scallions. As soon as the spinach is wilted, serve the soup, garnished with the cilantro and hard-cooked egg, if using.