Quinoa Stew

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 onion, diced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 3 cups yellow potatoes, diced
• 1 cup zucchini, diced
• 1 cup quinoa, rinsed
• 4 cups vegetable stock (or chicken stock)
• 2 chipotle chiles in adobo, seeds removed, minced
• 1 (15 ounce) can diced tomatoes
• 1 cup corn kernel
• salt and black pepper
• 2 teaspoons lemon zest, freshly grated

Recipe

• 1 in a large pot or high-sided sauté pan, heat oil over medium-high heat. add the garlic, onion, cumin and oregano. sauté until the onions are tender, stirring, about 3 minutes.
• 2 add potatoes and zucchini and sauté, stirring, until the potatoes are lightly browned.
• 3 add quinoa and toast, stirring, until golden brown in color, about 1 minute.
• 4 add stock, chipotle chilies, and tomatoes. bring to a boil, cover and reduce heat to a simmer. cook about 30 minutes, or until the potatoes are tender.
• 5 add corn, season to taste, and simmer 5 more minutes.
• 6 serve hot with a sprinkle of fresh lemon zest.