For 4 servings:
3/4 cup quinoa, rinsed well in a fine sieve
2 tablespoons olive oil
1 clove garlic, finely chopped
1 jalapeño chile, seeded and finely diced
1 teaspoon ground cumin or to taste
Salt and freshly milled pepper
1/2 pound boiling potatoes, peeled and cut into 1/4-inch cubes
1 bunch scallions, including the greens, thinly sliced
3 cups finely sliced spinach
1/4 pound feta cheese
1/3 cup chopped cilantro
1 hard-cooked egg, chopped
Put the quinoa and 2 quarts water in a pot, bring to a boil, then lower to a simmer for 10 minutes. While it's cooking, dice the vegetables and cheese. Drain, saving the liquid. Measure the liquid and add water to make 6 cups if needed.
Heal the oil in a soup pot over medium heat. Add the garlic and chile. Cook for about 30 seconds, giving it a quick stir. Add the cumin, 1 teaspoon salt, and the potatoes and cook for a few minutes, stirring frequently. Don’t let the garlic brown. Add the quinoa water and half the scallions and simmer until the potatoes are tender, about 15 minutes. Add the quinoa, spinach, and remaining scallions and simmer for 3 minutes more. Turn off the heat and stir in the feta and cilantro. Season the soup with pepper and garnish with the chopped egg.
(from Vegetarian Cooking for Everyone by Deborah Madison)