17675 SW 14th Street, Martell, Nebraska 68404 Google Map 402.794.4025
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Quinoa Chowder with Spinach, Feta and Green Onions

8 cups water

¾ cup uncooked quinoa

2 teaspoons olive oil

2 TBspoons finely chopped seeded jalapeno pepper

1 garlic clove, minced (or green garlic)

2 ½ cups diced peeled baking potato

1 teaspoon salt

1 teaspoon ground cumin

¼ teaspoon freshly ground black pepper

2/3 cup thinly sliced green onions, divided

3 cups thinly sliced spinach (or Swiss Chard!)

1 cup (4 ounces) crumbled Feta cheese

1/3 cup chopped fresh cilantro


Combine water and quinoa in a Dutch oven, bring to boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside. Heat oil in pan over medium heat. Add jalapeno and garlic, cook 30 seconds. Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa and 1/3 cup onions; bring to a boil. Reduce heat and simmer 10 minutes or until potato is tender. Stir in 1/3 cup onions and spinach; cook 3 minutes. Remove from heat. Stir in cheese and cilantro.

Robinette Farms is Hiring!March 17th, 2017

We have 3 seasonal full-time positions on the farm for the 2017 season! Join our crew this year and enjoy the summer working outside, working with your body and growing great food for your community!

CSA NewslettersAugust 23rd, 2016

Check out our archive of past CSA Newsletters, and catch up on any that you have missed this season! You will need Adobe to view these files.  If you need to download it, CLICK HERE. 2016 CSA New

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