Ingredients
For 4 Serving(s)
bolivian-quinoa-stew
- 2 T vegetable oil
- 2 c onion
- 1 c celery
- 1/2 c carrots
- 3 clv garlic
- 3 t cumin
- 1 t chili powder
- 1 t coriander
- 1 pn cayenne pepper
- 2 t oregano
- 1 c chickpeas
- 1 c green pepper
- 28 oz tomatoes
- 1 bay leaf
- 2 c vegetable stock
- 2 t cilantro
- 3 T red wine vinegar
Bolivian Quinoa Stew Directions
- Heat the oil over medium-high heat in a large soup pot. Add the onions, carrots, and celery and sauté for 8-10 minutes. Stir in garlic and cook for 2 minutes, then add the cumin, chili powder, coriander, cayenne pepper and oregano. Sauté for 1-2 minutes, until fragrant. Add the chickpeas, bell pepper, tomatoes, bay leaf and vegetable stock. Bring to a boil. Reduce the heat to low, and simmer for 15 minutes, adding the cilantro and vinegar towards the end, and remove the bay leaf.
- While the stew is cooking, prepare the quinoa. Rinse the quinoa in a fine-mesh strainer under cool running water. Combine with 1 cup of water in a small saucepan, and cook covered over medium-low heat, for 15 minutes. Remove from heat and set aside.
- To serve, divide the stew into four bowls and top with 2 heaping tablespoons of quinoa.