serves 6
INGREDIENTS
1 c quinoa
1 1/2 tsp sea salt
8 oz Yukon Gold potatoes
4 oz sweet potatoes
4 oz green onions, white and green parts
6 oz spinach
3 1/2 oz chard
2 1/2 tbsp olive oil
1 large garlic clove, chopped
2 tsp ground toasted cumin seeds
1 c vegetable broth
cayenne
1 1/2 tbsp fresh lemon juice, plus more to taste
1 c coarsely chopped cilantro
6 oz moist feta cheese, crumbled (optional)
DIRECTIONS
1. Combine the quinoa and 8 cups water in a soup pot with half a teaspon salt. Bring the water to a boil, then lower the heat and simmer for about 12 minutes. Drain the quinoa and reserve the liquid.
Scrub and dice the Yukon Gold potatoes and peel and dice the sweet potatoes. You should have 2 cups of diced Yukon Gold potatoes and 1 cup diced sweet potatoes. Slice the green onions. Thoroughly wash the spinach adn chard and dcut both in very thin strips.
Heat the olive oil in a soup pot and stir the garlic in it for about a minute. Add the cumin, potatoes (both kinds), and a teaspoon of salt and stir over medium heat for about 5 minutes.
Add the quinoa liquid to the soup pot, along with the green onions, and simmer for 10 minutes. Add the spinach, chard, vegetable broth, quinoa, and cayenne to taste, and simmer for about 10 m inutes, until all the veggies are tender.
Taste the soup, add salt if needed, and squeeze in some fresh lemon juice. Stir in about 1/2 the cilantro.
Serve as is or add a few chunks of feta cheese. Sprinkle with remaining cilantro.
This will thicken as it cools, so add more broth to leftovers.