Peruvian Quinoa Stew Recipe.

This recipe turned out quite nicely. Coffee, being sick, cannot taste anything really so he rated it a 4/10 and said it was “bland”. Heh. I give it a solid 7/10.

Adapted from “Moosewood Restaurant Cooks At Home”.

Peruvian Quinoa Stew Recipe.
Serves 4

Ingredients
1/2 c quinoa
1 c water
2 c chopped onions
2 garlic cloves (minced)
2 tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, cut on diagonal into 1/4″ slices
1 c cubed zucchini
2 c chopped fresh tomatoes (with seeds and liquid)
1 c water or vegetable stock
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
pinch of cayenne (or more, to taste)
2 teaspoons fresh oregano (1 teaspoon dried)
salt to taste

Prepare
1. Rinse quinoa well. Place in a pot with water and cook, covered, for about 30 minutes (or until soft). Set aside.

2. In a covered soup pot, saute the onions and garlic, in the oil, for about 5 minutes. Add the celery and carrots and continue to cook for another 5 minutes, stirring often.

3. Add the bell pepper, zucchini, tomatoes and water/stock. Stir in cumin, chili powder, cayenne and oregano and simmer, covered for 10-15 minutes (until all vegetables are tender).

4. Stir in the cooked quinoa and add salt to taste. Top with strong grated cheese if desired. Serve immediately.