Peruvian Quinoa Stew Recipes
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.
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- To make the Peruvian Quinoa Vegetable Stew: Heat a large soup pot over medium heat. When the pot is hot, add the onion and bell pepper. Sauté over medium-high heat, stirring often, until golden around the edges, about 7 minutes. Add the paprika, coriander, cumin, Peruvian Oregano, and garlic. Sauté 1 more minute, until aromatic.
- Add the diced tomatoes, water, and diced potatoes. Cover and bring to a boil over high heat. Reduce to a simmer and cook 8 minutes. While the stew simmers, cut the corn kernels off the ears. After 8 minutes, add the corn kernels and quinoa to the stew. Cover and continue simmering until the quinoa and potatoes are tender, about 7 to 8 minutes.
- Remove the lid, season with salt to taste. Garnish with diced avocado and fresh cilantro to serve.
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- Warm oil in heavy-bottomed pot over medium heat. Add onion, carrot, celery and garlic and cook for 5 minutes, stirring occasionally. Add potatoes and stir constantly while cooking for 2 to 3 minutes longer.
- Stir in quinoa, oregano, thyme, turmeric and pepper, and then add butternut squash and broth. If your broth is an unsalted (or low-salt) variety, add a couple of pinches of salt; if your broth is already salted, wait until the end of cooking to season as needed. Turn heat to high and bring mixture to a boil. Cover pot, reduce heat to medium-low and simmer for 20 minutes.
- Uncover pot and simmer mixture for 5 minutes longer, using a spoon to partially mash butternut squash to make a thicker, stew-like broth. Remove pot from heat, cover once more and let stand for 10 minutes to allow flavors to fully meld.
- Taste for seasoning and add additional salt as needed, as well as a little water if you prefer a thinner stew. Serve garnished with chopped avocado and cilantro.
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- Rinse quinoa well with cold water. Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.
- While the quinoa is cooking, place the onions, garlic and vegetable oil in covered soup pot and sauté on medium heat for 5 to 8 minutes or until slightly caramelized.
- Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to the soup pot. Simmer covered for 10 to 15 minutes or until vegetables are tender.
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Ají de Quinoa is a flavorful Peruvian stew that pairs two iconic Andean ingredients, quinoa and potatoes, in a rich peppery quesillo-based sauce. The sauce is typically made with Peruvian yellow peppers, called ají amarillo. However, since they can be difficult to find outside of Peru, this recipe uses orange bell peppers, a touch of ground cayenne, and turmeric to …
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Estimated Reading Time 2 mins
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Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Peruvian Quinoa Stew 55 calories of Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, (0.08 cup) 20 calories of Onions, raw, (0.33 cup, chopped) 19 calories of Canola Oil, (0.01 cup)
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