Thursday, December 9, 2010

Ecuadorian Quinoa Stew

Let's face it: I can't really follow a recipe to save my life. I think everything is better with more tomatoes and cilantro and cumin, so, there you have it! Also, I've been looking for more ways to use up the bag of Costco quinoa in my cupboard. Thus, I give you: Liz' Ecuadorian Quinoa Stew.

(Adapted from Moosewood Daily Special)

3/4 c. raw quinoa
1 tblspn olive oil
3 cups onions, chopped
2 tsp. salt
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. ground black pepper

2 c. diced potato
1 1/2 c. chopped bell pepper

5 cups water
2 15-oz. cans diced tomatoes, with juice
1 cup diced zucchini
2 tblspn lemon juice
2 tblspns minced cilantro

Rinse quinoa and let drain. Saute onions in olive oil with salt until translucent. Add spices and saute two minutes more. Add potatoes, peppers, water, and tomatoes. Bring to a boil and simmer for 15 minutes. Add zucchini and simmer for 15 more minutes, or until all veggies are done. Add lemon juice and cilantro, and serve. Top with crushed tortilla chips or green onions or cheese. Yummy!

1 comment:

  1. This sounds delicious! One point of inquiry: when exactly do you add the quinoa to the stew? Is it at the same time as the zucchini, the same time as the potatoes, or do you cook it separately and then add it at the end?