Peruvian Quinoa Stew

Serves: 
24

A quick-cooking, high-protein grain from Peru, quinoa (pronounced keen-wah) is readily available. Its mild, nutty taste and fluffy but chewy texture make it a good foil for spicy foods.

Ingredients

2 cups quinoa
1 qt. water
_ cup corn oil
2 qt. chopped onions
1 tbsp. chopped garlic
1_ cups diced celery
2 cups thinly sliced, bias-cut carrots
3 cups California ripe olives
1 qt. diced green bell pepper
1 qt. diced zucchini
2 qt. chopped tomatoes
1 qt. chicken stock
3 tbsp. cumin
2 tsp. chili powder
1 tbsp. coriander
1 tbsp. oregano
Cayenne, salt, and pepper, to taste

Steps

1. Rinse quinoa under cold running water. Transfer to heavy pot. Add water and simmer, covered, over medium-low heat until quinoa is soft, about 20 min. Remove from heat and reserve.

2. Sauté onion and garlic in corn oil in large pot, covered, for 5 min. Add celery and carrots to onions. Simmer, covered, for 5 min. Stir frequently. Add olives and next 8 ingredients. Simmer, covered, until vegetables are tender, about 10 min. Add reserved quinoa. Adjust seasoning with cayenne, salt, and pepper.

3. Serve in large shallow bowls garnished with cilantro sprigs and grated white cheese, if desired.

More From FoodService Director

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources