Delicious & Healthy Quinoa Chowder: A Fresh Take on Vegetarian Comfort Food
This light, utterly delicious, and surprisingly hearty quinoa chowder is a standout recipe, lovingly adapted from Deborah Madison’s classic cookbook, Vegetarian Cooking for Everyone. It’s a dish that redefines comfort food with its fresh flavors and wholesome ingredients, perfect for a nourishing meal.
Why This Quinoa Chowder is a Must-Try
After indulging in rich holiday meals, there’s a natural craving for something simple, healthy, and light, yet still deeply satisfying. This is precisely where a good soup shines. Soups have a unique ability to leave you feeling pleasantly full and nourished, without the heavy, “stuffed” sensation. They are also undeniably the ultimate comfort food on a crisp, cold day, offering warmth from the inside out.
While many of us gravitate towards familiar favorites like a robust slow cooker winter vegetable soup or a fragrant curried lentil soup, the idea of a “quinoa chowder” often sparks curiosity. It’s a concept that might sound entirely new, and that very novelty is what makes this particular recipe so appealing. It’s a delightful journey into uncharted culinary territory, offering a fresh perspective on what a chowder can be.
The Inspiration: Deborah Madison’s Culinary Wisdom
This remarkable chowder hails from one of the most respected vegetarian cookbooks of our time: Vegetarian Cooking for Everyone by the incomparable Deborah Madison. Her books are celebrated for their thoughtful approach to plant-based cuisine, making vegetables the star of every dish with elegance and flavor. Madison’s genius lies in transforming simple, fresh ingredients into extraordinary meals.
The original description of this soup in her book truly encapsulates its essence:
“Light, utterly delicious, pretty, and fresh looking, this recipe stems from one in Chef Felipe’s Rojas-Lombardi’s book, The Art of South American Cooking, that I was drawn to because I simply couldn’t imagine it. Now, one of my favorite dishes in any category, it makes a quick, wholesome meal” (pg. 230)
This description hits every note. The moment you taste this soup, you’ll understand why it earned such high praise. It’s not just a meal; it’s an experience that surprises and delights the palate. The intrigue begins even before the first spoonful, simply by scanning the ingredient list, which promises a departure from the ordinary.
Beyond Traditional: What Makes This Chowder Unique?
Don’t let the name “chowder” lead you to expect a heavy, cream-laden dish often associated with seafood or corn. While this quinoa chowder shares a comforting, slightly thick texture and includes potatoes like its traditional counterparts, that’s where the similarities end. This recipe takes a bold, innovative turn, offering a vibrant and fresh alternative.
The magic lies in its unexpected combination of ingredients. Instead of heavy cream, it relies on the natural starches of quinoa and potatoes to create its body. The flavor profile is lifted by aromatic garlic, a subtle kick from jalapeño, earthy cumin, and the bright freshness of scallions and cilantro. The crumbled feta cheese adds a wonderful salty tang and creamy contrast, making each spoonful an adventure. It’s a chowder that challenges expectations and rewards adventurous eaters.
Key Ingredients and Their Wholesome Benefits
Let’s dive into some of the star components that make this quinoa chowder not just delicious, but incredibly nutritious:
- Quinoa: The Super Seed: Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also gluten-free, high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants. Its slight nutty flavor and satisfying texture make it an excellent base for this hearty soup.
- Yukon Gold Potatoes: Comforting and Nutritious: These potatoes provide a creamy texture and absorb the soup’s flavors beautifully. They are a good source of Vitamin C, B6, potassium, and dietary fiber, adding substance and warmth to the dish.
- Baby Spinach: A Leafy Powerhouse: Spinach wilts down effortlessly, adding a vibrant green hue and a boost of vitamins (A, C, K, folate) and minerals (iron, magnesium). It’s an easy way to sneak in extra greens without overpowering the flavor.
- Jalapeño Pepper & Cumin: The Flavor Foundation: The jalapeño provides a gentle heat that awakens the palate, while cumin offers a warm, earthy aroma that ties all the flavors together, lending a subtle complexity often found in South American-inspired dishes.
- Feta Cheese & Cilantro: The Finishing Touches: Crumbled feta adds a salty, tangy, and slightly creamy element that brightens the soup. Fresh cilantro brings a burst of herbaceous, citrusy notes, perfectly complementing the cumin and jalapeño.
Quinoa Chowder
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Ingredients
- 1 cup red or white quinoa rinsed thoroughly to remove bitterness
- 2 tablespoons (30 mL) extra virgin olive oil
- 2 garlic cloves finely chopped or minced
- 1 jalapeño pepper de-ribbed and seeded for less heat, finely diced
- 1 teaspoon ground cumin
- ¾ pound Yukon gold potatoes peeled and cut into uniform ¼-inch cubes
- 1 bunch scallions thinly sliced, white and green parts separated
- 3 cups baby spinach finely sliced or roughly chopped
- 6 ounces feta cheese crumbled, for a salty tang
- ½ cup chopped cilantro leaves
- kosher salt to taste
- freshly ground black pepper to taste
Garnishes:
- 1 hard-boiled egg chopped (for serving)
Instructions
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Prepare Quinoa: Measure the quinoa and rinse it thoroughly under cold water in a fine-mesh sieve. This crucial step removes the outer coating (saponin), which can impart a bitter, soapy taste. Combine the rinsed quinoa and 8 cups (2 quarts) of fresh water in a medium-sized soup pot. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and simmer gently for 10 minutes. While the quinoa is cooking, take this time to prepare and chop all your remaining ingredients.
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Drain Quinoa, Reserve Liquid: Once the quinoa has simmered for 10 minutes, remove the pot from the heat. Carefully drain the quinoa, making sure to reserve *all* of the cooking liquid. The easiest way to do this is to place a fine-meshed sieve over a large, clean soup pot or a heat-proof bowl to catch the liquid. Set the cooked quinoa aside.
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Sauté Aromatics & Spices: In the large clean soup pot (or the one you just used for draining), heat the extra virgin olive oil over medium heat. Add the finely chopped garlic and diced jalapeño. Cook for just about 30 seconds, stirring continuously, until fragrant. Be careful not to let the garlic brown, as this can make it bitter. Stir in the ground cumin and about 1 teaspoon of kosher salt, then add the uniformly cubed potatoes. Cook for a few minutes, stirring frequently, to coat the potatoes in the spices and prevent sticking.
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Simmer to Tender Perfection: Pour the reserved quinoa cooking water into the pot with the potatoes. Add about half of the thinly sliced scallions (reserving the other half for later). Bring the soup to a gentle simmer and cook until the potatoes are tender when pierced with a fork, which should take approximately 15 to 20 minutes, depending on the size of your potato cubes. Once the potatoes are tender, stir in the cooked quinoa, the finely sliced baby spinach, and the remaining half of the scallions. Continue to simmer for another 5 to 10 minutes, allowing the flavors to meld and the soup to thicken slightly as the quinoa absorbs more liquid.
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Finish and Serve: Turn off the heat. Stir in the crumbled feta cheese and the fresh chopped cilantro leaves. Taste the soup and season generously with additional kosher salt and freshly ground black pepper as needed. Ladle the warm soup into bowls. For a beautiful presentation and added richness, garnish each serving with a small spoonful of chopped hard-boiled egg. Serve immediately and enjoy!
Tips for Success:
- How to Hard Boil An Egg: For the perfect hard-boiled egg garnish, place water and egg in a small saucepan. Bring to a rolling boil and cook for 5 to 7 minutes for a firm yolk. Immediately remove the egg from the hot water and place it into an ice bath to stop the cooking process. Once cooled sufficiently to handle, gently peel.
- Make it Vegan: To adapt this recipe for a vegan diet, simply omit the feta cheese and the hard-boiled egg garnish. The soup remains incredibly flavorful and satisfying on its own, or you can add a sprinkle of nutritional yeast for a cheesy flavor.
- Spice Level Adjustment: If you prefer more heat, leave some of the jalapeño seeds and ribs in, or add a pinch of cayenne pepper. For less heat, use only a tiny amount of jalapeño or omit it entirely.
- Storage: Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop over medium-low heat, or in the microwave. You may need to add a splash of water or vegetable broth to thin it slightly upon reheating, as it will thicken further.
This soup is delightfully adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Serving Suggestions and Creative Variations
This quinoa chowder is a complete meal on its own, especially with the added hard-boiled egg garnish, but it also pairs wonderfully with a few simple accompaniments. Consider serving it with a crusty piece of whole-grain bread or warm tortillas for dipping. A light side salad with a vinaigrette dressing would also complement the flavors beautifully, adding another layer of freshness.
Beyond the Recipe: Customizing Your Chowder
While the original recipe is perfect as is, feel free to experiment with variations to suit your taste or what you have on hand:
- Add More Vegetables: Corn, diced bell peppers, chopped carrots, or green beans would make excellent additions. Stir them in along with the potatoes or spinach, depending on their cooking time.
- Protein Boost: For an even heartier meal, consider adding cooked chickpeas, white beans, or even some shredded chicken (if not strictly vegetarian) during the last 10 minutes of simmering.
- Spice It Up: If you love heat, a pinch of red pepper flakes or a dash of hot sauce stirred in at the end would add extra warmth.
- Herb Alternatives: If cilantro isn’t your favorite, fresh parsley or dill could offer a different, yet equally delicious, herbaceous note.
- Cheesy Alternatives: Instead of feta, try a sprinkle of crumbled goat cheese or a dairy-free vegan cheese alternative.
The Nutritional Power of This Quinoa Chowder
Beyond its incredible taste, this quinoa chowder is a nutritional powerhouse. Each serving offers a substantial amount of protein from the quinoa and egg, keeping you full and energized. The complex carbohydrates from quinoa and potatoes provide sustained energy, while fiber supports digestive health. The healthy fats from olive oil and feta contribute to satiety and nutrient absorption. Furthermore, the array of vegetables ensures a rich intake of essential vitamins and minerals, making this chowder a truly wholesome and balancing meal for any day of the week.
The combination of ingredients not only creates a symphony of flavors and textures but also provides a well-rounded nutrient profile. It’s a testament to how satisfying and delicious plant-forward meals can be.
Final Thoughts: Embrace a New Favorite
This quinoa chowder is more than just a soup; it’s an invitation to explore vibrant, healthy, and incredibly flavorful vegetarian cooking. It stands as a testament to Deborah Madison’s culinary philosophy, proving that wholesome ingredients, creatively combined, can create truly unforgettable dishes. Whether you’re seeking a light yet hearty meal after the holidays, a comforting bowl on a chilly evening, or simply a delicious new recipe to add to your repertoire, this chowder is sure to become a beloved favorite. Give it a try, and prepare to be surprised by its fresh, utterly delicious charm!