Peruvian Quinoa Stew

Blog ยป Peruvian Quinoa Stew

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Peruvian Quinoa Stew
(from Moosewood Restaurant Cooks at Home)
Serves 4

1/2 cup quinoa
1 cup water

2 cups chopped onions
2 garlic cloves, minced or pressed
2 TB. vegetable oil
1 celery stalk, chopped
1 carrot, cut on the diagonal into 1/4 inch-thick slices
1 bell pepper, cut into 1-inch pieces
1 cup cubed zucchini
2 cups undrained chopped fresh or canned tomatoes
1 cup water or vegetable stock
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
pinch of cayenne (or more to taste)
2 teaspoons fresh oregano (1 teaspoon dried)
salt to taste

chopped fresh cilantro (optional)
grated cheddar or Monertery jack cheese (we used feta cheese, cheese is also optional)

Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, covered, on medium-low heat. Add the celery and carrots, and continue to cook for 5 minutes, stirring often. Add the bell pepper, zucchini, tomatoes, and water or stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered for 10 to 15 minutes, until the vegetables are tender. Stir the cooked quinoa into the stew and add salt to taste. Top with cilantro and grated cheese, if you wish. Serve immediately.

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