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Quinoa Stew

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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.

 

 

  

Here are pictures of the recipe with 1 cup quinoa (one with avocado added)

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