Chunky Quinoa Veggie Stew
(Serves 6.)
Ingredients:
1 finely chopped sweet onion
1 red bell pepper, cut in half-inch pieces
2 teaspoons extra virgin olive oil
1 tbsp paprika
2 tsp coriander
1 1/2 tsp cumin
6 cups homemade chicken broth or stock
1 pound red potatoes, cut into half-inch pieces
1 cup red or white quinoa, well-rinsed
Salt and pepper, to taste
5 cloves fresh garlic, minced
1 cup frozen or fresh corn kernels
2 fresh ripe tomatoes, chopped coarsely
1 cup frozen (or fresh) peas
1/2 cup fresh cilantro, minced
1 avocado, cut into half-inch pieces
Directions:
- Combine bell pepper, oil, onion, and pinch of salt in a Dutch oven.
- Cover and cook on medium-low heat until vegetables are soft, stirring occasionally, around eight to ten minutes.
- Stir in paprika, coriander, cumin, and garlic.
- Stir in potatoes and broth, then bring to a boil; reduce heat and simmer ten minutes.
- Stir in quinoa and continue simmering for an additional eight minutes.
- Stir in corn and continue simmering until potatoes and quinoa are just tender, around five to seven minutes.
- Stir in tomatoes and peas and cook for an additional two minutes.
- Remove from heat, then stir in cilantro and season with salt and pepper as desired.
- Garnish bowls of stew with avocado before serving.
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