Quinoa Corn And Spinach Chowder - cooking recipe

Ingredients

3/4 cup quinoa, rinsed thoroughly under running water
7 cups water
2 ears corn, shucked
2 tablespoons olive oil
1 garlic clove, finely chopped
1 jalapeno chile, seeded and finely diced
1/2 teaspoon ground cumin
sea salt, to taste
2 potatoes, peeled and diced into 1/4-inch pieces (about 6oz)
fresh ground pepper, to taste
1/4 lb feta cheese, cut into small cubes
1 bunch spinach, stems removed and leaves washed
3 green onions, including greens thinly sliced
1/3 cup cilantro leaf, chopped
1 hard-boiled egg, peeled and diced (optional)

Preparation

Simmer the quinoa in 7 cups boiling water for 10 minutes.
While the quinoa is cooking, slice off the top half of the corn kernels, then reverse your knife and press out the milk with the dull edge running down the length of the cobs. Set aside.
Drain quinoa, but reserve liquid.
Heat the oil in a 3-quart saucepan with garlic and chile, cook for about 30 seconds over medium heat, then add the cumin, 1/2 tsp salt, and the potatoes.
Measure 6 cups of the quinoa-cooking water and add it to the pot. Bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes. Add the corn and its scrapings.
Turn off the heat, taste for salt, and season the soup with pepper.
Add the cheese, then stir in the spinach and the green onions. As soon as the spinach is wilted, after 2-3 minutes, serve the soup, garnished with the cilantro and hard-boiled egg if you're using it.