Quinoa Soup With Feta Cheese

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1 1/4 cups (7 ounces) quinoa

7 cups water

1/4 cup unsalted dry-roasted peanuts

1 tablespoon unsalted butter

Annatto Oil

1 medium onion, finely chopped

4 ounces feta cheese, preferably French, or queso blanco, crumbled (about 1 cup)

1/2 teaspoon ground cumin

2 1/2 cups whole milk

2 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks


1 cup chicken stock or canned low-sodium broth

1/4 cup heavy cream

Freshly ground pepper


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