Ecuadorian Quinoa and Vegetable Stew


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


Rinse quinoa well in a fine mesh strainer under cool water; set aside to drain.
Heat oil in a large stock pot over medium heat.
Add the onion and garlic and cook for about 5 minutes or until lightly browned.
Add the quinoa, potato, red pepper, spices, tomatoes, fava beans, chicken stock and lime juice; season to taste with salt and pepper.
Bring to a boil; cover and reduce to a simmer for 10 minutes.
Ladle into bowls and garnish with fresh cilantro.


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.


4-6 servings


Monday, January 7, 2013 - 12:23pm


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