[MC-AllEthnic-Recipes] South American Quinoa Chowder - Chupe de Quinua- 7 pts plus; 26g Carbohydrate; 5g Dietary Fiber

 

                     

* 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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