Peruvian Quinoa Stew
A warm, nutty, and flavorful tomato based stew.


1/2 cup quinoa, with 1 cup water
2 cups chopped onions
2 garlic cloves, pressed
2 tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, sliced
1 bell pepper, cut into 1 inch pieces
1 cup cubed zucchini
2 cups undrained canned or fresh tomatoes (I used one of the really big italian style canned tomatoes)
1 cup water or vegetable stock
2 teaspoons ground cumin
1/2 teaspoon ground coriander
pinch of cayenne
1 teaspoon dried oregano
salt to taste
fresh cilantro and cheese to garnish


Use fine sieve to rinse quinoa well. Place in pot with water and cook, covered, on medium low heat for 15-20 minutes. You know it's done when all water is absorbed and little spirals separate away.

While quinoa cooks, saute onions and garlic in oil for about 5 minutes in covered sauce pan on medium.

Add celery and carrots, then cook for 5 more minutes.

Add bell pepper, zucchini, tomatoes, and water or stock.

Stir in cumin, chili powder, coriander, cayenne, and oregano.

Simmer, covered, for 10-15 minutes, until veggies are tender.

Add quinoa. Top with cilantro and cheese, and enjoy!




Moosewood Cooks at Home, pg 212