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Peruvian Quinoa Pork Stew Recipe

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This recipe for Peruvian Quinoa Pork Stew, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneke Amis
Added: Sunday, July 26, 2009


1-1/2 C. quinoa
2 t. olive oil
1 lb. boneless pork, cut into 3/4" pieces
1/4 t. salt
1/2 t. pepper
1 medium sliced red bell pepper
1 T. minced garlic
2 t. paprika
2 t. cumin
5 C. chicken broth
1 - 15 oz. can diced tomatoes
1/3 C. rinsed black olives, halved
1/2 C. fresh basil or 2 t. dried basil
Finely chopped peanuts for garnish

Rinse quinoa for 2 minutes under cold water; set aside. Heat oil in Dutch oven on medium-high; add pork, salt and pepper. Cook 4 to 5 minutes until browned, stirring occasionally. Add bell pepper and continue cooking 2-3 minutes or until softened. Stir in garlic, paprika and cumin; cook for one more minute. Add broth and tomatoes and bring to a boil. Reduce heat to low; simmer, covered for 20 minutes. Uncover, stir in olives, quinoa and basil. Cover and cook for 20 to 25 minutes more. Garnish with peanuts. Serve immediately.

Personal Notes:
Personal Notes:
If you can't find quinoa, you can use couscous, risotto or rice. If you use rice, you will need to cook longer.




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