- 1 1/4 C raw quinoa
- 1½ lbs raw chicken
- 2 T olive oil
- 1 large clove garlic, peeled and minced
- 1 jalapeno pepper, seeded and minced
- 1/4 t ground cumin
- 1/4 t ground white pepper
- 1 T coarse salt
- 1/2 lb potatoes, peeled and cut into 1/4" dice
- 8 oz feta, cut into 1/4" dice
- 1/2 lb fresh spinach, shredded about 1/4" thick
- 1 or 2 hard-boiled eggs, sliced
- Rinse the quinoa in a strainer under cold running water. In a saucepan,
combine the rinsed quinoa with 6 C cold water and bring to a boil over high
heat, stirring now and then. Lower the heat and simmer for 10 minutes, or
until the quinoa is tender. Remove from the heat, pour through a strainer,
and let drain thoroughly. Set aside.
- In a saucepan, heat the olive oil over low heat. Thoroughly brown the
chicken in the oil. Add the garlic and hot pepper and saute, stirring, for
just a second or two. Do not let the garlic brown. Add the cumin, pepper, salt, and 5 C of water and bring to a boil. Add the cooked quinoa and the diced
potatoes and cook over medium heat for 10 - 15 minutes, or until the potatoes
are done.
- Stir in the cheese and continue to cook, for a few seconds, then fold in
the shredded spinach leaves. Correct the seasoning with salt to taste and serve hot, garnished with slices of hard-boiled eggs.
From The Art of South American Cooking by F. Rojas-Lombardi
Passed along by our good friend Susana Lastarria, who makes a mean version.
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