Peruvian Quinoa Stew
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
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.
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.