Vegetable Quinoa Stew

17 ingredients
9 steps

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 whole Onions, Chopped
  • 1 whole Green Bell Pepper, Seeded And Chopped
  • 1 whole Yellow Bell Pepper, Seeded And Chopped
  • 1 whole Red Bell Pepper, Seeded And Chopped
  • 1 teaspoon Kosher Salt
  • 3 whole Small Zucchini, Diced
  • 3 cloves Garlic, Minced
  • 1- 1/2 cup Quinoa, Uncooked And Rinsed
  • 3 cups Vegetable Stock
  • 2 Tablespoons Tomato Paste
  • 6 whole Roma Tomatoes, Chopped
  • 1/4 cups Basil, Chopped
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon Ground Black Pepper
  • 1/2 teaspoons Crushed Red Pepper Flake (optional)
  • Parmesan Cheese, For Garnish (optional)

Directions

  1. 1
    Heat the oil in a large skillet over medium-high heat.
  2. 2
    Add the onions and red, green and yellow peppers, and salt; cook and stir for about 10 minutes.
  3. 3
    Add zuchini, and cook for 5 minutes.
  4. 4
    Add the garlic, and cook for 5 more minutes.
  5. 5
    Stir in the quinoa, vegetable stock, and tomato paste.
  6. 6
    Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft.
  7. 7
    Stir in the diced tomatoes, basil, and then season with Italian seasoning, ground black pepper, and crushed red pepper flakes.
  8. 8
    Cook until heated through, then serve with grated parmesan cheese.
  9. 9
    Reheats in the microwave really well.

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