Peruvian Quinoa Stew

Summary

Yield
Servings
Source/node/4003
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Healthy, satisfying, and warming, this is one of those recipes that Ive made so many times the page in my cookbook at home is crinkled and stained. Dont let the list of ingredients intimidate you: it is a surprisingly quick recipe to prepare.

Ingredients

1/2 cup
quinoa
1 cup
water
2 cups
onions
2 cloves
garlic
2 tablespoons
vegetable oil
1  
celery stalk
1  
carrot
1  
green pepper
1 cup
zucchini
1 can
fire-roasted tomatoes
1 cup
vegetable stock
2 teaspoons
cumin, ground
1/2 teaspoon
chipotle chili powder
1 teaspoon
coriander, ground
1 teaspoon
oregano, dried
1 pinch
cayenne
   
salt
   
cilantro, fresh
   
cheddar cheese

Instructions

Place the quinoa in a pot with water and cook, covered, on medium low for 15 minutes until soft. Set aside.

While the quinoa cooks, sauté the onions and garlic in a stew pot in vegetable oil for 5 minutes on medium heat. Add celery and carrots and cooked another 5 minutes, stirring often. Add the bell peppers, zucchini, tomatoes and stock. Stir in cumin, chipotle chili powder, ground coriander, coriander stalks, cayenne and oregano and simmer for 10-15 minutes until vegetables are tender. Stir in the cooked quinoa and add salt to taste. Serve topped garnished with cilantro and grated cheddar cheese if desired.