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Title: Peruvian Quinoa Stew
Yield: 4 Servings

Ingredients

    1/2 c  quinoa
      1 c  water
      2 c  chopped onions
      2    cloves garlic; minced
      2 tb vegetable oil
      1    stalk celery; chopped
      1    carrot, cut on the diagonal
           -into; 1/4" thick slices
      1    green bell pepper; chopped
      1 c  zucchini; cubed
      2 c  canned tomatoes, undrained;
           -chopped
      1 c  water or vegetable stock
      2 ts ground cumin
    1/2 ts chili powder
      1 ts ground coriander
        pn cayenne (or to taste)
      2 ts fresh oregano (or 1 tsp.
           -dried)
           salt to taste
           chopped fresh cilantro
           -(optional)
           grated Cheddar or Monterey
           -Jack che; (optional)

Instructions

Using a fine sieve, rinse the quinoa well. Place it in a pot with the
water and cook, covered, on medium-low heat for about 15 minutes until
soft. Set aside.
While the quinoa cooks, in a covered soup pot, saute the onions and garlic
in oil for about 5 minutes on medium heat. Add the celery and carrots and
continue cooking for 5 minutes, stirring often.
Add the bell pepper, zucchini, tomatoes, and water or stock. Stir in the
cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered,
for 10 to 15 minutes until vegetables are tender.
Stir the cooked quinoa into the stew and add salt to taste. Top with
cilantro and/or grated cheese if desired.
Serve immediately.

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Contributor: Moosewood Restaurant Cooks at Home

Preparation Time: 0:00

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