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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources