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

Recipe by magpie diner
READY IN: 40mins
SERVES: 3
UNITS: Metric

INGREDIENTS

Nutrition
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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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