Peruvian Quinoa Stew....(Vegan/Vegetarian) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yet another one from Moosewood cooks at home. I guess I'm in the mood for stew! You can top this with grated cheddar if you like (or vegan cheese for that mater). Cilantro is optional, but I think it really makes it. I also like cornbread with this - very satisying. Ingredients:
1/2 cup quinoa |
1 cup water |
1 onion, diced |
2 garlic cloves, minced |
2 tablespoons oil (any light oil) |
1 celery rib, chopped |
1 carrot, sliced (1/4-inch thick slices) |
1 bell pepper, cut into 1-inch pieces (any colour) |
1/2 zucchini, cubed |
2 cups chopped tomatoes (fresh or canned, undrained, a 28oz/800 ml tin works well) |
2 teaspoons ground cumin |
1/2 teaspoon chili powder |
1 teaspoon ground coriander |
1 pinch cayenne (or to your taste) |
1 teaspoon dried oregano (or 2 tsp fresh) |
1 cup vegetable stock |
fresh cilantro, finely chopped (optional) |
Directions:
1. Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
2. While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
3. Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
4. Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
5. Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.
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