October 19, 2009
Tags: Vegan, Vegetarian
Yield: 6 (1-cup) servings
[edit] Ingredients
1 |
tablespoon vegetable oil |
2 |
|
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 |
|
1 |
cup tomatoes, diced |
1 |
cup corn kernels |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
[edit] About Quinoa Stew
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