Recipe: Quinoa Peruvian Stew

Taken (and adapted from) Moosewood Cooks at Home.

1/2 cup quinoa
1 cup cold water

2 cups chopped onion
2 garlic cloves, minced or pressed
2 tablespoons of vegetable oil
1 celery stalk, chopped
1 carrot, cut on the diagonal into 1/4 inch slices
1 bell pepper, cut into 1 inch pieces (KJ: I prefer red or will use both red and green for color)
1 cup cubed zucchini
2 cups undrained chopped fresh or canned tomatoes
1 cup water or vegetable stock (KJ: because I tend to be lazy, I use Organic Better Than Bouillon, Vegetable Base)
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
pinch of cayenne (or more to taste)
2 teaspoons of fresh oregano (1 teaspoon dried)
salt to taste (KJ: I tend to use Malden’s sea salt)

Chopped fresh cilantro (optional)

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, in an uncovered soup pot saute the onions and the garlic in the oil for about 5 minutes on medium 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, oregano, and simmer, covered, for 10 to 15 minutes, until the vegetables are tender. Stir the cooked quinoa into the stew and salt to taste. Top with cilantro if you wish. Serve immediately.

Per 8 oz. serving: 140 calories, 2.8 grams of protein, 4.7 grams of fat, 22.9 grams of carbohydrate, 52 mg sodium, 0 mg cholesterol.

Time: 35 minutes

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5 comments so far

  1. […] And the winner: Peruvian Quinoa Stew. […]

  2. lailablogs on

    Sounds really delicious .. Laila .. http://lailablogs.com/

    • KJ on

      It really is; and super easy. I spent a good of of time on your blog today. I’ll definitely be trying that egg plant dip!

  3. Sydnee on

    nice ill be back to check up on updates

  4. […] extra virgin olive oil, baba ganoushe and hummus from the local Coop, corn on the cob, and some Quinoa Peruvian Stew that I happened to have in the […]


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