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Quinoa and Vegetable Stew

Quinoa and Vegetable Stew


2 teaspoons oil
1 medium onion, chopped fine
5 cloves garlic, minced
3 carrots, sliced into 1/2- inch rounds
2 stalks celery, sliced into 1/2-inch pieces
1 tablespoon paprika
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
6 cups vegetable broth
1 cup quinoa, rinsed
1-1/2 cups corn, frozen
1 red bell pepper, stemmed, seeded, and cut into 1/2 inch pieces
2 medium tomatoes, seeded , rough chopped
1 cup peas, frozen
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup minced fresh cilantro

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

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