Peruvian Quinoa Stew
|Author:||Inspired by Moosewood at Home, pg. 212|
|2 cups||chopped onions|
|2||cloves of garlic|
|2 tbsp.||vegetable oil|
|1||celery stalk, chopped|
|1||carrot, cut on the diagonal into 1/4-inch slices|
|1||red bell pepper, cut in 1-inch pieces|
|1 cups||cubed zucchini|
|2 cups||undrained chopped tomatoes|
|1 cups||water or vegetable stock|
|2 tsp.||ground cumin|
|1/2 tsp.||chili powder|
|1 tsp.||ground coriander|
|2 tsp.||fresh oregano (1 tsp. dried)|
|salt to taste|
- Using a fine sieve, rinse the quinoa well. Place it in a pot with the 1 cup water and cook, uncovered on medium-low heat for about 15 minutes, until soft. Set aside.
- While the quinoa cooks, in a covered soup pot sauté the onions and garlic in the oil for about 5 minutes on medium heat.
- Add the celery, 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.
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.