Peruvian Quinoa Vegetable Stew

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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.