Peruvian Quinoa Stew
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
½ cup corn oil
2 qt. chopped onions
1 tbsp. chopped garlic
1½ 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
- 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.
- 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.
- Serve in large shallow bowls garnished with cilantro sprigs and grated white cheese, if desired.