Peruvian Quinoa Stew Food
PERUVIAN QUINOA STEW
This recipe for Peruvian quinoa stew is one version of the hearty soups that are served throughout the Andes. It is a filling and easy-to-make stew that's full of fiber, protein, and colorful vegetable goodness.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Rinse the quinoa well with cold water. Place the rinsed quinoa and water a in small pot, bring to a boil, then cover and cook medium-low heat for about 15 minutes until soft.
- While the quinoa is cooking, place the onions, garlic and vegetable oil in a soup pot and saute on medium heat for 5 to 8 minutes, or until slightly caramelized.
- Add celery and carrots to the soup pot and cook for an additional 5 minutes, stirring often.
- Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne, and oregano to the soup pot. Simmer covered for 10 to 15 minutes or until vegetables are tender.
- Stir in cooked quinoa and salt to taste. Top with cilantro and grated cheese, if desired, and serve immediately.
Nutrition Facts : Calories 776
PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)
Yet another one from Moosewood cooks at home. I guess I'm in the mood for stew! You can top this with grated cheddar if you like (or vegan cheese for that mater). Cilantro is optional, but I think it really makes it. I also like cornbread with this - very satisying.
Provided by magpie diner
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
- While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
- Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
- Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
- Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.
PERUVIAN PORK AND QUINOA SOUP
Steps:
- Preheat the oven to 350 degrees F.
- Season the pork butt generously with salt and pepper. Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours. Dice the pork and reserve 4 cups. Set aside the remaining pork for another use.
- Increase the oven temperature to 375 degrees F.
- Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil. Lower to a simmer, cover and cook until tender, about 15 minutes.
- Toss the yams in some of the oil and season with salt and pepper. Roast the yams in the oven until fork-tender, about 25 minutes. Reserve 2 cups and set aside any remaining yam for another use.
- Heat the remaining 1/3 cup oil in a large saucepan over medium heat. Add the carrot, onion and 1 teaspoon of salt and saute until translucent. Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat. Add the stock and bring to a simmer.
- Add the cooked quinoa, the 4 cups pork and 2 cups yams. Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro.
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- Warm oil in heavy-bottomed pot over medium heat. Add onion, carrot, celery and garlic and cook for 5 minutes, stirring occasionally. Add potatoes and stir constantly while cooking for 2 to 3 minutes longer.
- Stir in quinoa, oregano, thyme, turmeric and pepper, and then add butternut squash and broth. If your broth is an unsalted (or low-salt) variety, add a couple of pinches of salt; if your broth is already salted, wait until the end of cooking to season as needed. Turn heat to high and bring mixture to a boil. Cover pot, reduce heat to medium-low and simmer for 20 minutes.
- Uncover pot and simmer mixture for 5 minutes longer, using a spoon to partially mash butternut squash to make a thicker, stew-like broth. Remove pot from heat, cover once more and let stand for 10 minutes to allow flavors to fully meld.
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