Peruvian Quinoa Stew Recipes

PERUVIAN QUINOA STEW

Steps:

• Rinse the quinoa well with cold water. Place the rinsed quinoa and water a in small pot, bring to a boil, then cover and cook medium-low heat for about 15 minutes until soft.
• While the quinoa is cooking, place the onions, garlic and vegetable oil in a soup pot and saute on medium heat for 5 to 8 minutes, or until slightly caramelized.
• Add celery and carrots to the soup pot and cook for an additional 5 minutes, stirring often.
• Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne, and oregano to the soup pot. Simmer covered for 10 to 15 minutes or until vegetables are tender.
• Stir in cooked quinoa and salt to taste. Top with cilantro and grated cheese, if desired, and serve immediately.

PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)

Steps:

• 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.