Peruvian Quinoa Stew....(vegan/vegetarian)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup quinoa
• 1 cup water
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons oil (any light oil)
• 1 celery rib, chopped
• 1 carrot, sliced (1/4-inch thick slices)
• 1 bell pepper, cut into 1-inch pieces (any colour)
• 1/2 zucchini, cubed
• 2 cups chopped tomatoes (fresh or canned, undrained, a 28oz/800 ml tin works well)
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 pinch cayenne (or to your taste)
• 1 teaspoon dried oregano (or 2 tsp fresh)
• 1 cup vegetable stock
• fresh cilantro, finely chopped (optional)

Recipe

• 1 rinse your quinoa really well. place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. set aside.
• 2 while the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
• 3 add in the celery and carrots. continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
• 4 add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). let that blend together for just a few more minutes and then stir in the stock. cover and simmer for about 15 minutes until the veggies are tender.
• 5 stir in the cooked quinoa and adjust the salt to taste. just before serving, stir in the cilantro if you choose, or sprinkle on top.