Quinoa Stew
Dinner [D]
Lunch [L]
Vegan [V]
Quinoa Stew
Recipe adapted from Moosewood Cookbook
INGREDIENTS
1/2 cup quinoa (I have used 1 cup quinoa as well-
makes the recipe really chunky...see picture below)
1 cup water
2 cups chopped onions
2 garlic cloves, minced
1 TBS olive oil or less
1 celery stalk, chopped
1 carrot, cut on the diagonal into ¼ 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 tsp ground cumin
½ tsp chili powder
1 tsp ground coriander
Pinch of cayenne (or more to taste)
2 tsp fresh oregano (1 tsp dried)
Salt to taste
Chopped fresh cilantro (optional)
DIRECTIONS
Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, covered, on medium-low heat for about 15 minutes, until soft. Set aside.
While the quinoa cooks, sauté the onions and garlic in a deep pot in 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, chilli powder, ground coriander, coriander stalks, cayenne and oregano and simmer for 10-15 minutes until vegetables are tender.
Stir cooked quinoa into the stew and add salt to taste.
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Here are pictures of the recipe with 1 cup quinoa (one with avocado added)