Quinoa Chowder with Spinach and Eggs

Quinoa Chowder with Spinach and Eggs
Quinoa Chowder with Spinach and Eggs
Portions: 4 servings (~40 fl oz.)
Serving Size: 10 fl oz.
Ingredients:
Amount
Vegetable stock 4 cups
Shredded Hash Brown Potatoes 8 oz.
Garlic, minced 1 teaspoon
Jalapenos, thinly sliced ½ oz
Ground cumin ¼ teaspoon
Quinoa, cooked 1 cups (4 ½ oz)
Spinach, fresh 2 oz.
Feta, crumbled 4 oz.
Cilantro, chopped 1/4 oz (1/4 cup)
Precooked Round Egg Patty, ¼” dice 3 oz (2 each)

Directions

  1. In a 4-quart pot, add vegetable stock and bring to a simmer.
  2. Add remaining ingredients and simmer for 12-15 minutes. Serve immediately.
 
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