Entrees

Peruvian Quinoa Stew

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Healthy, satisfying, and warming, this is one of those recipes that I've 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.

Prep Time

30 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1⁄2 cup quinoa
1 cup water
2 cups onion
2 cloves garlic
2 tablespoons vegetable oil
1 celery (stalk)
1 carrot
1 bell pepper, green
1 cup zucchini
1 can tomato, fire-roasted
1 cup stock, vegetable
2 teaspoons cumin, ground
1⁄2 teaspoon chipotle powder
1 teaspoon coriander, ground
1 teaspoon oregano, dried
1 pinch cayenne pepper
  salt
  cilantro
  cheese, cheddar

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 cook another 5 minutes, stirring often. Add the bell peppers, zucchini, tomatoes and stock. Stir in cumin, chipotle chili powder, ground coriander, 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.