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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Quinoa and Vegetable Stew Recipe

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This recipe for Quinoa and Vegetable Stew is from Bagnall Busy Bee's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 onion, chopped
1 red bell pepper, chopped
2 tsp. olive oil
Salt and pepper
5 cloves of garlic, minced
1 Tbsp. paprika
2 tsp. ground coriander
1.5 tsp. ground cumin
6 c. vegetable broth
1 lb red potatoes, cut into bite size (ish) pieces
1 c. quinoa (rinsed)
1 c. frozen corn kernels
2 tomatoes, cored and diced
1 c. frozen peas
0.5 c. fresh cilantro, minced
1 avocado, diced
8 oz. queso fresco

Directions:
Directions:
1. Saute onion, bell pepper, oil, and some salt in dutch oven until onion is soft. Stir in garlic, paprika, coriander, and cumin and cook until fragrant (~30s). Stir in broth and potatoes and bring to a boil. Reduce to a simmer, cook for 10 minutes.

2. Stir in quinoa and continue to simmer for another 8 minutes. Stir in corn, and continue to simmer until potatoes and quinoa are tender. Stir in tomatoes and peas and heat through.

3. Move off heat, stir in cilantro. Garnish individual bowls with avocado and queso fresco.

Have hot sauce available for extra heat - this is a yummy but mild stew. This recipe was adapted from the America's Test Kitchen.

Personal Notes:
Personal Notes:
This has been a favorite stew this winter (2015), with Columbus experiencing Calgary-style cold weather =)

 

 

 

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