Quinoa Stew
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 tablespoon vegetable oil
2 cloves garlic, minced
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 chipotle chile, seeded and minced
1 cup tomatoes, diced
1 cup corn kernels
salt and pepper, to taste

Preparation

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. 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.

Comments:
Wayno

The next time I make quinoa, I'm going to do this one.