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Quinoa, Red Potato, Swiss Chard and Pepper Chowder with Chevre and Scallions

Onions and peppers give this chowder a fresh, subtly sweet base while spring onions and chard add layers of savory and herbaceous flavor. This chowder is light but filling with hearty potatoes and tender quinoa.

Cook Time: 25 Min Vegetarian

About the Dish

  • Quinoa


  • Canola Oil

    Canola Oil

  • Scallions


  • Shallot


  • Bell Pepper

    Bell Pepper

  • Jalapeño


  • Ground Cumin

    Ground Cumin

  • Sweet Potatoes

    Sweet Potatoes

  • Swiss Chard

    Swiss Chard

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Goat Cheese

    Goat Cheese


Please read entire recipe card before beginning.
In a medium saucepot combine quinoa, 2 ½ cups of water, and a pinch of salt, place over high heat. Bring to a boil, turn down to a simmer and cook for 7-8 minutes while stirring intermittently. Drain the quinoa in a colander and set aside.
Place a large saucepot over medium heat and add canola oil. Next, add the scallion whites, shallot, red pepper, and jalapeno; cook for 2-3 minutes then add cumin and a heavy pinch of salt and pepper.
Add the potatoes, 4 cups of water and turn the heat to high. Once the soup starts to simmer add the cooked quinoa and turn the heat down to medium.
Cook for 8-10 minutes, remove from the heat and add the chard, cream and chevre. Stir the soup well, cover, allow to rest for 5-6 minutes, then adjust the seasonings with salt and pepper.
Divide the soup in to two bowls and top with scallion greens. Enjoy!