Peruvian Quinoa Vegetable Stew
1/2 cup quinoa
1 cup water
2 cups chopped onion
2 cloves minced garlic
2 tsp oil
1 stalk celery, chopped
1 carrot, chopped
1 cubed zucchini
1 cup undrained tomatoes, chopped
1 cup vegetable stock
2 tsp ground cumin
1/2 tsp chili powder
1 tsp ground coriander
pinch of cayenne
1 tsp dry oregano
Cheese to garnish
Rinse quinoa and cook with 1 cup water and cook 15 minutes.
While quinoa cooks, in a covered soup pot saute onions and garlic in
oil for about 15 minutes on medium heat. Add celery and carrots.
Continue cooking for 5 minutes, stirring often. Add bell pepper,
zucchini, tomatoes, and stock or water. Stir in seasonings and
summer for 15 minutes until vegetables are tender. Stir in quinoa.
Top with cheese.
Serves 4
We used parmesan cheese and that was really good.
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