New world quinoa stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | Cloves garlic; minced | |
| 1 | large | Onion; diced |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Oregano |
| 3 | cups | Red potatoes; diced |
| 1 | cup | Quinoa; rinsed |
| 4 | cups | Vegetable stock |
| 1 | Chipotle chile; seeded & minced | |
| 1 | cup | Tomatoes; diced |
| 1 | cup | Corn kernels |
| Salt and pepper; to taste | ||
Directions
In large pot, heat oil over medium-high heat. Saute garlic, onion, cumin and oregano, stirring, until onions are tender, about 3 minutes. Add potatoes and saute, stirring, until lightly browned, about 5 minutes. Add quinoa and toast, stirring, until light golden color, about 1 minute. Add stock, reduce heat. Cover and simmer until potatoes are tender, about 30 minutes. Add corn; season to taste with salt and pepper and cook 5 minutes longer. Serve immediately. Makes 6 servings of about 1 cup each, 4 grams of fat total per serving. |
Recipe by: October 1996 Vegetarian Times Converted by MM_Buster v2.0l.