Creamy Quinoa Corn And Vegetable Stew Vegan Recipes
CREAMY QUINOA, CORN, AND VEGETABLE STEW (VEGAN)
This recipe is loosely based on 'R's hearty breakfast stew' at R Thomas Deluxe Grill, in Atlanta. It is highly versatile, sometimes I also put spinach and mushrooms in it, but I think there are many more possible additions. I'm not actually vegan, and I eat this for breakfast with chicken. I used to eat a lot of carbs for breakfast, albeit healthy ones, like whole grain breakfast muffins. Since I started eating this, I feel so much better in the morning, it is still filling but I have considerably more energy.
Provided by Cleatuslives
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend corn until half pureed.
- In stockpot, sautee onion and carrot until the onion is transparent, about 5 minutes.
- Meanwhile, grind quinoa in a cuisinart or coffee grinder to a fine consistency.
- Add corn, vegetable stock and Herbamare and let simmer, uncovered, for 20 minutes.
- Add ground quinoa to pot, stirring frequently, for just a few minutes until it reaches a thick, porridge consistency.
- Add peas, nori, and soy milk and continue cooking until stew is heated through.
- Season with salt and pepper.
Nutrition Facts : Calories 200.3, Fat 5.3, SaturatedFat 0.7, Sodium 71, Carbohydrate 33.4, Fiber 4.7, Sugar 2, Protein 8.6
ROASTED VEGETABLE QUINOA STEW
Had more vegetables left over this week than I planned.....so this recipe was born. I made it vegetarian by choice but I believe that chicken or a strong-flavored fish would enhance this stew. If I was doing it that way, I would add already cooked, at the end of cooking the stew.I served my stew with toasted pita halves stuffed with chopped tomatoes, sliced black olives and diced hard cooked eggs. I mixed the stuffing with a little bit of french dressing and black pepper. Along with a glass of ice tea, it turned out to be a great meal!
Provided by Happy Harry 2
Categories Stew
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 375 degrees.
- Toss all the vegetables (minus garlic) in a large bowel with the olive oil.
- Turn out on a large flat sheet pan with lips.
- Sprinkle with salt and pepper.
- Roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges.
- While vegetables are roasting, prepare quinoa.
- Place toasted quinoa in large pot with cover. Add garlic, water and sea salt. Bring to a boil, Stir and reduce heat to low.
- Simmer for 30 minutes, covered.
- Remove cover, Stir and continue simmering until all the water has evaporated. When done, fluff with fork.
- Add roasted vegetables (also chicken or fish) to pot and mix gentle. Add 1 cup of broth to moisten. Add more broth to taste.
- Nothing left to do now but eat!
Nutrition Facts : Calories 420.5, Fat 8.3, SaturatedFat 1.1, Sodium 178.9, Carbohydrate 80.2, Fiber 11.6, Sugar 10.6, Protein 11.8
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