Peruvian Quinoa Vegetable Stew

Peruvian Quinoa and Vegetable Stew

I’m on a quinoa kick; I like the unusual, nutty flavor and springy texture. I found this lovely recipe (originally from the Moosewood Restaurant Cooks at Home ) at Morsels & Musings. I followed it fairly closely, and the result was delicious. It’s a simple combination of flavors, easy to prepare, and yes, it’s healthy too! Best of all, I was able to use more cherry tomatoes from the garden (but canned tomatoes can be used too.)

I expected a stronger, more exotic taste because of the Peruvian origins, but the flavorings of cumin and cilantro with the quinoa and vegetables, was mild. I resisted the urge to add more, and I’m glad I did because the delicate flavoring allows the taste of each ingredient to stand out on its own, so don’t over do it.

• Quinoa - 1/2 cup
• Water - 1 cup
• Onions - medium, chopped
• Garlic - 2 cloves, minched
• Vegetable Oil - 2 Tblsp.
• Celery - 1 stalk, chopped
• Carrot -1, chopped
• Bell Pepper - 1, chopped
• Zucchini - 2 medium, cubed
• Tomatoes - 2 cups, undrained, canned or fresh
• Vegetable stock (or water) - 1 cup
• Cilantro - 2 Tblsp. chopped, plus more for optional topping
• Cumin - 2 tsp.
• Chili Powder - ½ tsp.
• Oregano - 1 tsp, dried
• Hot pepper (powder or flakes) - a pinch or more to taste
• Salt, to taste
• Cilantro - chopped, for optional topping
• Cheese - grated (cheddar or Monterey Jack), optional topping
• Sour cream - optional topping

1. Rinse the quinoa well (I use a fine strainer/sieve) and pour into a medium-sized pot with water.
2. Cook under medium heat, bring to boil, and then lower heat and simmer until soft (about 15 minutes. Remove from heat when done, and let sit.
3. In a large heavy pot, sauté the onions and garlic  in the oil under medium heat until soft (about 5 minutes ).
4. Add the celery and carrots , and cook another 5 minutes, stirring often.
5. Add the bell peppers, zucchini, tomatoes and water or stock. Blend well.
6. Stir in cumin, chilli powder, cilantro, hot pepper, and oregano. Simmer under low heat for 10-15 minutes until vegetables are tender.
7. Add the cooked quinoa into the stew, mix well.
8. Add salt to taste.
9. Serve with optional toppings.

Based on pictures, my stew seems to have a lot less liquid, probably because of using fresh tomatoes instead of canned, but mine was still very moist and flavorful.

Tags: Peruvian, tomatoes, Vegetarian, zucchini