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.
- 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)
- 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.
- While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
- Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
- 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.
- 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.
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!
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.
What a great vegetarian dish! I substituted vegetables on hand (brussels sprouts, halved) for those I didn't care for (bell pepper, celery) or unavailable (zucchini). I also made mistakes, like adding the cooked quinoa too soon. I didn't have coriander in my spice rack. Despite all these changes, the dish came out great! I really recommend this.