Incan Quinoa Stew
A hearty and nutritious stew made with quinoa, vegetables, and traditional Andean spices.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Rinse the quinoa thoroughly under cold water to remove any bitterness. Drain well.
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
Add the minced garlic, diced carrot, bell pepper, and zucchini. Sauté for another 5 minutes until the vegetables begin to soften.
Stir in the quinoa, corn kernels, ground cumin, paprika, turmeric, salt, and pepper. Mix well to coat the quinoa and vegetables with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let the stew sit covered for 5 minutes. Fluff with a fork and garnish with fresh cilantro before serving.
Chef's Tips
- Protein Boost: Add cooked chicken or tofu for extra protein.
- Spice Level: Adjust the amount of paprika and cumin to suit your taste preferences.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Vegetable Variations: Feel free to add other vegetables like sweet potatoes or peas for more variety.
- Serving Suggestion: Serve with a slice of crusty bread or avocado for a complete meal.
