Quinoa Stew

Name: Quinoa Stew
Ingredients: 1 tablespoon vegetable oil; 2 garlic cloves, minced; 1 onion, diced; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 3 cups yellow potatoes, diced; 1 cup zucchini, diced; 1 cup quinoa, rinsed; 4 cups vegetable stock (or chicken stock); 2 chipotle chiles in adobo, seeds removed, minced; 1 (15 ounce) can diced tomatoes; 1 cup corn kernel; salt and black pepper; 2 teaspoons lemon zest, freshly grated

14 ingredients

10 steps

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, minced
1 onion, diced
1 tablespoon ground cumin
1 tablespoon dried oregano
3 cups yellow potatoes, diced
1 cup zucchini, diced
1 cup quinoa, rinsed
4 cups vegetable stock (or chicken stock)
2 chipotle chiles in adobo, seeds removed, minced
1 (15 ounce) can diced tomatoes
1 cup corn kernel
salt and black pepper
2 teaspoons lemon zest, freshly grated

Directions

1

In a large pot or high-sided saute pan, heat oil over medium-high heat.
2

Add the garlic, onion, cumin and oregano.
3

Saute until the onions are tender, stirring, about 3 minutes.
4

Add potatoes and zucchini and saute, stirring, until the potatoes are lightly browned.
5

Add quinoa and toast, stirring, until golden brown in color, about 1 minute.
6

Add stock, chipotle chilies, and tomatoes.
7

Bring to a boil, cover and reduce heat to a simmer.
8

Cook about 30 minutes, or until the potatoes are tender.
9

Add corn, season to taste, and simmer 5 more minutes.
10

Serve hot with a sprinkle of fresh lemon zest.