(The picture is a little dark...it's dark out :). Today was a long work day, and I didn't get home till about 8pm. I managed to stop for the essential groceries for this recipe (pretty simple) between work and my WW meeting. When I got home cooked this, ate it, and cleaned as much as I could in about 20 minutes, all while watching the first episode of Glee (which I love by the way). This is from the Moosewood Restaurant Cooks at Home Cookbook.Peruvian Quinoa Stew
1/2 C quinoa
1 C water
2 Cups chopped onions
2garlic cloves, minced or pressed
2 T vegetable oil (I used olive oil)
1 celery stalk, chopped
1 carrot, cut on the diagonal into 1/4 inch thick slices
1 bell pepper (I used red), cut into 1-inch pieces
1 cup cubed zucchini
2 cups undrained chopped fresh or canned tomatoes (I used canned)
1 cup water or vegetable stock (I used water)
2 tsp ground cumin
1/2 teaspoon chili powder
1 tsp ground coriander
pinch of cayenne
2 tsp fresh oregano (1 tsp dried)
salt to taste
Optional toppings: Cilantro, grated cheddar or monteray jack cheese (I used 1 oz part skim mozarella).
Cook the quinoa and set aside. Saute the onions and garlic in the oil for about 5-min. Add the carrots and celery and saute for another 5-min. Add everything else but the quinoa, salt and toppings and simmer till the veggies are cooked. Add the quinoa, season with salt and serve with topped with cilantro and/or cheese.
We really liked this- it is filling and nutritious and VERY tasty. An added bonus is that the ingredients are simple, easily on hand, and inexpensive. It will make great lunches too I think!
1 C water
2 Cups chopped onions
2garlic cloves, minced or pressed
2 T vegetable oil (I used olive oil)
1 celery stalk, chopped
1 carrot, cut on the diagonal into 1/4 inch thick slices
1 bell pepper (I used red), cut into 1-inch pieces
1 cup cubed zucchini
2 cups undrained chopped fresh or canned tomatoes (I used canned)
1 cup water or vegetable stock (I used water)
2 tsp ground cumin
1/2 teaspoon chili powder
1 tsp ground coriander
pinch of cayenne
2 tsp fresh oregano (1 tsp dried)
salt to taste
Optional toppings: Cilantro, grated cheddar or monteray jack cheese (I used 1 oz part skim mozarella).
Cook the quinoa and set aside. Saute the onions and garlic in the oil for about 5-min. Add the carrots and celery and saute for another 5-min. Add everything else but the quinoa, salt and toppings and simmer till the veggies are cooked. Add the quinoa, season with salt and serve with topped with cilantro and/or cheese.
We really liked this- it is filling and nutritious and VERY tasty. An added bonus is that the ingredients are simple, easily on hand, and inexpensive. It will make great lunches too I think!
1 comment:
ooooh! I am so trying this! and I just found the moosewood recipe book at vv a month ago!
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