Ecuadorian Quinoa and Vegetable Stew
Ingredients
1 cup quinoa
2 tablespoons olive oil
2 cups chopped onion (about 1 large onion)
2-3 cloves garlic, chopped
1 cup diced potato
1 large red bell pepper, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 14.5-ounce can diced tomatoes
1 14.5-ounce can of fava beans
4 cups chicken stock
The juice of one lime
Kosher salt and freshly ground black pepper to taste
Chopped cilantro for garnish
Preparation
1
Rinse quinoa well in a fine mesh strainer under cool water; set aside to drain.
2
Heat oil in a large stock pot over medium heat.
3
Add the onion and garlic and cook for about 5 minutes or until lightly browned.
4
Add the quinoa, potato, red pepper, spices, tomatoes, fava beans, chicken stock and lime juice; season to taste with salt and pepper.
5
Bring to a boil; cover and reduce to a simmer for 10 minutes.
6
Ladle into bowls and garnish with fresh cilantro.
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About
This recipe is based on one found in the Moosewood Cookbook with some of our own adjustments made to the ingredients. Mainly, we added an additional 1/2 cup of quinoa and a can of fava beans for a heartier soup. It's important to rinse the quinoa well to get rid of the bitter flavor it can have.
Yield:
4-6 servings
Added:
Monday, January 7, 2013 - 12:23pm
