Veggie Challenge, Day #2

Apologies for the belated post. Was anyone else very technically challenged yesterday? Not only did I jam a printer and copy machine at work AND break my DVD drive, but I came home to find our internet down, blerg! But alas, we have not fallen off the veggie wagon yet! Last night's dinner was a lovely Quinoa Chowder with Spinach, Feta, and Scallions. Though certainly not much to look at, it's very fresh, light and wholesome.
A bowl of this chowder with some simply roasted beets will definitely keep you on the veggie wagon too.

Quinoa Chowder with Spinach, Feta, and Scallions
From Deborah Madison's Vegetarian Cooking for Everyone

The soup tastes quite bland until you add the scallions, feta and cilantro. After that, it really blooms.

1/4 c quinoa, rinsed well in a fine sieve
2 T olive oil
1 garlic clove, finely chopped
1 jalapeno chile, seeded and finely diced
1 t ground cumin or to taste
Salt and freshly milled pepper
1/2 lb. boiling potatoes, peeled and cut into 1/4-inch cubes
1 bunch scallions, including an inch of the greens, thinly sliced into rounds
3 c finely sliced spinach leaves
1/3 c chopped cilantro
1 hard-cooked egg, chopped (we omitted)

Put the quinoa and 2 quarts water in a pot, bring to a boil, then lower the heat and simmer for 10 minutes. While it's cooking, dice the vegetables and cheese. Drain, saving the liquid. Measure the liquid and add water to make 6 cups if needed.

Heat the oil in a soup pot over medium heat. Add the garlic and chile. Cook for about 30 seconds, giving it a quick stir. Add the cumin, 1 teaspon salt, and the potatoes and cook for a few minutes, stirring frequently. Don't let the garlic brown. Add the quinoa water and half the scallions and simmer until the potatoes are tender, about 15 minutes. Add the quinoa, spinach, and remaining scallions and simmer for 3 minutes more. Turn off the heat and stir in the feta and cilantro. Season the soup with pepper and garnish with the chopped egg.