|2 servings||calories per servings 573|
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.
1. Please read entire recipe card before beginning.
2. 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.
3. 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.
4. 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.
5. 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.
6. Divide the soup in to two bowls and top with scallion greens. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...