Peruvian Quinoa Stew

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Quinoa, pronounce kinwa, is an ancient grain that has recently been making headlines, not least of all because it is Gluten Free, making it suitable for people with Coeliac Disease and gluten intolerances.  However, it is notoriously difficult to cook, but Quinola Mothergrain have just launched their new Express Range of quinoa which is precooked and can be heated up in the microwave up to ten times quicker than it would take to cook traditionally.

This delicious alternative to rice or couscous can be used in a number of ways and Quinola Mothergain have been kind enough to share one of those with us today…

Peruvian Quinoa Stew
Serves 4
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. ½ cup quinoa  80% pearl and 20% black quinoa mix
  2. 1 cup water
  3. 2 cups chopped onions
  4. 2 garlic cloves, minced or pressed
  5. 1 tablespoons vegetable oil
  6. 1 celery stalk, chopped
  7. 1 carrot, cut on the diagonal into ¼-inch thick slices
  8. 1 bell pepper, cut into 1-inch pieces
  9. 1 cup cubed zucchini
  10. 1 cup of aubergine
  11. 2 cups undrained chopped fresh or canned tomatoes
  12. 1 cup water or vegetable stock
  13. 2 teaspoons ground cumin
  14. ½ teaspoon chili powder, or more to taste
  15. 1 teaspoon ground coriander
  16. Pinch of cayenne, or more to taste
  17. 2 teaspoons fresh oregano or 1 teaspoon dried oregano
  18. Salt, to taste
  19. Chopped corriander
  20. Grated Cheddar or Monterey Jack cheese
Instructions
  1. Rinse quinoa well with cold water. Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.
  2. While the quinoa is cooking, place the onions, garlic and vegetable oil in covered soup pot and sauté on medium heat for 5 to 8 minutes or until slightly caramelized.
  3. And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often.
  4. Add the bell pepper, zucchini, aubergine, 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.
  5. Stir in cooked quinoa and salt to taste.  Top with coriander and grated cheese, if desired, and serve immediately.
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About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix and beautiful baby girl. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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