Peruvian Quinoa Stew....(Vegan/Vegetarian)

Total Time
Prep 20 mins
Cook 20 mins

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 Nutrition


  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.
Most Helpful

Why cook the quinoa separately? It takes roughly the same time to cook as the stew, once you've added the stock (a little less, actually). If you add it raw at that point it'll pick up the flavor of the veggies and it will turn out more tasty.

Juan B. September 05, 2016

Nice stewy lunch. Very tomatoey. I increased spices, probably not necessary. Quite good with fresh biscuits crumbled over it. Took 2 min in a pressure cooker. Can't beat that!

Food Snob in Israel November 24, 2014

A hearty vegan dish! I doubled the quinoa to make it thicker and waited longer to add it to the stew base. I also used a full teaspoon of chili powder. Quite a delicious combination of flavors. I'm thinking I'll use the leftovers to stuff peppers.

jemitajo February 11, 2012