Recipe by magpie diner
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.
Top Review by SugarJen85
I was making a different recipe and heavily tweaking it, so I was googling around, and lo and behold I found this recipe. More or less what I made, and it's delicious. I used 1 zucchini, 4 small carrots, 3 stalks celery, 5 plum tomatoes pulsed in food processor, 1 tbl cumin (plus more), 1 tbs dried oregano, 1 Serrano pepper, dash of cayenne, 1/2 tsp chili powder, 1 tsp ground coriander, 1/2 tsp sea salt and some pepper. I threw in spinach at the end. I added 1/2 cup quinoa and used 33 oz of chicken broth. I simmered partially covered for 25 mins then threw in some spinach. I pulsed 1 cup of cilantro and 6 scallions in a food processor and added that in. A squeeze of lime and I was done!
- 89.90 ml quinoa
- 177.44 ml water
- 1 onion, diced
- 2 garlic cloves, minced
- 22.18 ml 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)
- 0 zucchini, cubed
- 354.88 ml chopped tomatoes (fresh or canned, undrained, a 28oz/800 ml tin works well)
- 7.39 ml ground cumin
- 1.87 ml chili powder
- 3.69 ml ground coriander
- 0.18 ml cayenne (or to your taste)
- 3.69 ml dried oregano (or 2 tsp fresh)
- 177.44 ml 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.