Peruvian Quinoa Stewveganvegetarian Recipes

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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



Peruvian Quinoa Stew....(Vegan/Vegetarian) image

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.

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)

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



Peruvian Quinoa image

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

1 cup quinoa
2 cups chicken broth
1 (16 ounce) package frozen baby lima beans, thawed and rinsed (about 2 cups)
2 tablespoons heavy cream
2 tablespoons sriracha hot chili sauce
1 (3 1/2 ounce) package sun-dried tomatoes, chopped
1 1/2 tablespoons fresh lemon juice
1/2 cup parmesan cheese, grated
1/4 cup orange juice

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