Quinoa And Carrot Stew Recipes

QUINOA VEGETABLE STEW

Steps:

• Heat the olive oil in a large stock pot or dutch oven. Add the onion, carrots, celery and 1/2 teaspoon salt and cook over medium heat 5 minutes.
• Add the potatoes, oregano, marjoram, the rest of the salt, pepper, and broth. Bring to a boil and then reduce to a simmer. Allow to simmer about 15 minutes.
• Add the quinoa and allow to simmer another 15-20 minutes.
• Optional: Take 2-3 cups of the stew and transfer it to a blender. Blend and then return the blended mixture back to the pot.
• Add the chopped greens and lemon juice and cook until the the greens are wilted, about 5 more minutes. Taste and add more salt and pepper, if desired. Enjoy!

QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW

Steps:

• FOR STEW
• Heat the oil in a large saucepan over medium heat. Add the onion; sauté until soft, stirring often, about 5 minutes. Add the garlic; stir 1 minute. Mix in the paprika and the next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add the squash and carrots. Cover and simmer over medium-low heat until the vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
• FOR QUINOA
• Rinse quinoa; drain. Melt the butter with oil in a large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add the garlic, salt, and turmeric; sauté 1 minute. Add the quinoa; stir 1 minute. Add 2 cups water. Bring to a boil; reduce heat to medium-low. Cover; simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
• Rewarm the stew. Stir in half of the cilantro and half of the mint. Spoon the quinoa onto a platter, forming a well in center. Spoon the stew into the well. Sprinkle with the remaining herbs.

QUINOA, CARROT AND LENTIL STEW

Steps:

• In a large saucepan, combine the quinoa, lentils, stock and water and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the carrots, onion, garlic, cumin, coriander and salt and cook 5 more minutes. Add the red pepper and cook for 5 minutes more. Stir in the cilantro and adjust the seasoning if necessary. Serve immediately.