Peruvian Quinoa Stew....(Vegan/Vegetarian)
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.
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INGREDIENTS
Nutrition- 1⁄2cup quinoa
- 1cup water
- 1
- 2
- 2tablespoons oil (any light oil)
- 1
- 1
- 1
- 1⁄2
- 2
- 2teaspoons ground cumin
- 1⁄2teaspoon chili powder
- 1teaspoon ground coriander
- 1
- 1
- 1cup vegetable stock
-
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DIRECTIONS
- 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.
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