Peruvian Quinoa Stew
Ann
ingredients
- 1/2 cup quinoa, rinsed
- 1 cup water
- 2 cups chopped onions
- 2 garlic cloves, minced or pressed
- 1 tablespoons 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 teaspoon fresh oregano (OR) 1 teaspoon dried oregano
- Salt to taste
- Optional:
- Chopped fresh cilantro
- Grated Cheddar (OR) Monterrey Jack cheese
directions
- 1
Rinse quinoa well with cold water. Use a fine mesh filter or coffee filter.
- 2
Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.
- 3
While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and saute on medium heat for 5 minutes
- 4
And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often
- 5
Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.
- 6
Stir in cooked quinoa and salt to taste.
- 7
Top with grated cheese (and optionally chopped cilantro - See cilantro note below)
- 8
Serve immediately.
notes
Quinoa is coated with a natural substance, saponin that repells insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste.
Source: Ann
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