Recipe for June 2009
Peruvian Quinoa Stew
Quinoa (Chenopodium) thrives at high altitude, making it well-suited for the famous terraced fields found in ancient South American cities such as Machu Picchu. Quinoa is also rich in iron, important for people living in high-altitude, oxygen-poor areas like the Andes. And unlike wheat, quinoa is gluten-free, making it easier to digest for many people.
European immigrants to South America were slow to incorporate quinoa into their cuisine, and it is has only recently been ‘rediscovered.’ It now appears on the menus of the most upscale restaurants in South America, and chefs are creating new ways to incorporate quinoa into modern recipes.
Quinoa is delicious, with a nutty flavor that complements many other ingredients. Quinoa can be cooked like rice and adds wonderful texture to soups and salads. It makes a crunchy breading for fried chicken or fish.
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Ingredients
- ½ cup quinoa
- 1 cup water
- 2 cups chopped onions
- 2 garlic cloves, minced or pressed
- 1 tablespoons vegetable oil
- 1 celery stalk, chopped
- 1 carrot, cut on the diagonal into ¼-inch thick slices
- 1 bell pepper, cut into 1-inch pieces
- 1 cup cubed zucchini
- 2 cups undrained chopped fresh or canned tomatoes
- 1 cup vegetable stock
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- 1 teaspoon ground coriander
- Pinch of cayenne (or more to taste)
- 2 teaspoon fresh oregano (OR) 1 teaspoon dried oregano
- Salt to taste
Method
- Rinse quinoa well with cold water. Use a fine mesh filter or coffee filter. If you're a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!
- Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft
- While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and saute on medium heat for 5 minutes
- And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often
- Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender
- Stir in cooked quinoa and salt to taste
Next recipe in July 2009.
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