Quinoa and Vegetable Stew
Ingredients
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2 teaspoons
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oil
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1 medium
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onion, chopped fine
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5 cloves
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garlic, minced
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3
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carrots, sliced into 1/2- inch rounds
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2
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stalks celery, sliced into 1/2-inch pieces
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1 tablespoon
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paprika
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2 teaspoons
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ground coriander
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1-1/2 teaspoons
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ground cumin
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6 cups
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vegetable broth
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1 cup
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quinoa, rinsed
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1-1/2 cups
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corn, frozen
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1 red
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bell pepper, stemmed, seeded, and cut into 1/2 inch pieces
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2 medium
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tomatoes, seeded , rough chopped
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1 cup
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peas, frozen
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1 pound
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asparagus, trimmed and cut into 1-inch pieces
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1/2 cup
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minced fresh cilantro
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Cooking Instructions
Heat oil in a Dutch oven over medium heat. Add onion and garlic sauté 3 to 4 minutes until onions soften. Add carrots and celery, and sauté an additional 3 to 4 minutes. Add paprika, coriander, and cumin and stir to combine. Add broth and bring to boil. Reduce heat and simmer for 8 to 10 minutes.
Stir in quinoa and continue to simmer for 8 to 10 additional minutes. Stir in corn and red pepper. Continue to simmer until vegetables and quinoa are just tender, 5 to 7 minutes. Stir in tomatoes, peas and asparagus, and let heat through, about 2 minutes until asparagus is tender crisp.
Remove from heat and stir in cilantro and season with salt and pepper to taste.
Serve hot.
Equipment List
