PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)
Yet another one from Moosewood cooks at home. I guess I'm in the mood for stew! You can top this with grated cheddar if you like (or vegan cheese for that mater). Cilantro is optional, but I think it really makes it. I also like cornbread with this - very satisying.
Provided by magpie diner
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
- Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
- 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.
- 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.
PERUVIAN QUINOA
I made up this side dish to be hot and spicy so it would be great with fish or chicken or just all by itself! Hope you enjoy it!
Provided by ChefLee
Categories Grains
Time 26m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Put quinoa with chicken broth in a large saucepan and bring to a boil.
- Reduce to simmer, cover and cook until all the broth is absorbed (about 10-15 minutes). Stir occasionally while simmering.
- In a small bowl; mix cream, sriracha, lemon juice, and sundried tomatoes.
- Add tomato mix to cooked quinoa and stir well.
- Stir in lima beans, orange juice, and parmesan cheese.
- Heat on low until cheese melts through (about 5 more minutes) then serve.
Nutrition Facts : Calories 419, Fat 7.6, SaturatedFat 3.2, Cholesterol 14.2, Sodium 931.8, Carbohydrate 67.7, Fiber 13.2, Sugar 7.6, Protein 22.9
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