Peruvian Quinoa Stew

Reprinted with permission from Moosewood Restaurant Cooks at Home, by the Moosewood Collective, Copyright 1994 by Moosewood, Inc.; Simon & Schuster/Fireside, publishers

I haven't tried this yet, but will shortly....

Serves 4

Total time: 35 minutes

Ingredients:

1 cup water

2 cups chopped onions

2 garlic cloves, minced or pressed

1 tablespoons vegetable oil

1 celery stalk, chopped

1 carrot, cut on the diagonal into ¼-inch thick slices

1 bell pepper, cut into 1-inch pieces

1 cup cubed zucchini

2 cups undrained chopped fresh or canned tomatoes

1 cup water or vegetable stock

2 teaspoons ground cumin

½ teaspoon chili powder

1 teaspoon ground coriander

Pinch of cayenne (or more to taste)

2 teaspoon fresh oregano (OR) 1 teaspoon dried oregano

Salt to taste

Instructions:

½ cup quinoa

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 saute on medium heat for 5 minutes


And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often


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 soup pot simmer covered for 10 to 15 minutes until vegetables are tender.



Stir in cooked quinoa and salt to taste.


Top with grated cheese

Serve immediately.

Chopped fresh cilantro (optional)

Grated Cheddar (OR) Monterey Jack cheese (optional)