Best 3 Peruvian Quinoa Stewvegan Recipes

Are you looking for a delicious and hearty vegan recipe that is packed with flavor? If so, then Peruvian quinoa stew is the perfect dish for you! This savory stew is made with a variety of vegetables, herbs, and spices, and it is sure to satisfy even the most discerning palate. Quinoa is a nutritious grain that is high in protein and fiber, and it makes a great base for this stew. The vegetables in this recipe provide a variety of vitamins and minerals, and the herbs and spices add a depth of flavor that is sure to please.

Here are our top 3 tried and tested recipes!

PERUVIAN QUINOA STEW

Peruvian Quinoa Stew image

This recipe for Peruvian quinoa stew is one version of the hearty soups that are served throughout the Andes. It is a filling and easy-to-make stew that's full of fiber, protein, and colorful vegetable goodness.

Provided by Cook for Your Life Staff

Categories Mains

Number Of Ingredients 1

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 water or vegetable stock 2 teaspoons ground cumin ½ teaspoon chili powder, or more to taste 1 teaspoon ground coriander Pinch of cayenne, or more to taste 2 teaspoons fresh oregano or 1 teaspoon dried oregano Salt, to taste Chopped fresh cilantro or mint (optional) Grated Cheddar or Monterey Jack cheese (optional, see Chef Tips)

Steps:

Rinse the quinoa well with cold water. Place the rinsed quinoa and water a in small pot, bring to a boil, then cover and cook medium-low heat for about 15 minutes until soft.
While the quinoa is cooking, place the onions, garlic and vegetable oil in a soup pot and saute on medium heat for 5 to 8 minutes, or until slightly caramelized.
Add celery and carrots to the soup pot and cook for 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 the soup pot. Simmer covered for 10 to 15 minutes or until vegetables are tender.
Stir in cooked quinoa and salt to taste. Top with cilantro and grated cheese, if desired, and serve immediately.

Nutrition Facts : Calories 776

PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)

Peruvian Quinoa Stew....(Vegan/Vegetarian) image

Yet another one from Moosewood cooks at home. I guess I'm in the mood for stew! You can top this with grated cheddar if you like (or vegan cheese for that mater). Cilantro is optional, but I think it really makes it. I also like cornbread with this - very satisying.

Provided by magpie diner

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup quinoa
1 cup water
1 onion, diced
2 garlic cloves, minced
2 tablespoons oil (any light oil)
1 celery rib, chopped
1 carrot, sliced (1/4-inch thick slices)
1 bell pepper, cut into 1-inch pieces (any colour)
1/2 zucchini, cubed
2 cups chopped tomatoes (fresh or canned, undrained, a 28oz/800 ml tin works well)
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 pinch cayenne (or to your taste)
1 teaspoon dried oregano (or 2 tsp fresh)
1 cup vegetable stock
fresh cilantro, finely chopped (optional)

Steps:

Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.

PERUVIAN QUINOA

Peruvian Quinoa image

I made up this side dish to be hot and spicy so it would be great with fish or chicken or just all by itself! Hope you enjoy it!

Provided by ChefLee

Categories Grains

Time 26m

Yield 6-10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup quinoa
2 cups chicken broth
1 (16 ounce) package frozen baby lima beans, thawed and rinsed (about 2 cups)
2 tablespoons heavy cream
2 tablespoons sriracha hot chili sauce
1 (3 1/2 ounce) package sun-dried tomatoes, chopped
1 1/2 tablespoons fresh lemon juice
1/2 cup parmesan cheese, grated
1/4 cup orange juice

Steps:

Put quinoa with chicken broth in a large saucepan and bring to a boil.
Reduce to simmer, cover and cook until all the broth is absorbed (about 10-15 minutes). Stir occasionally while simmering.
In a small bowl; mix cream, sriracha, lemon juice, and sundried tomatoes.
Add tomato mix to cooked quinoa and stir well.
Stir in lima beans, orange juice, and parmesan cheese.
Heat on low until cheese melts through (about 5 more minutes) then serve.

Nutrition Facts : Calories 419, Fat 7.6, SaturatedFat 3.2, Cholesterol 14.2, Sodium 931.8, Carbohydrate 67.7, Fiber 13.2, Sugar 7.6, Protein 22.9

Tips:

For a smokier flavor, roast the vegetables before adding them to the stew.
Use a variety of vegetables to add flavor and texture to the stew.
If you don't have quinoa, you can substitute another grain, such as rice or barley.
Add more or less vegetable broth to achieve the desired consistency of the stew.
Season the stew to taste with salt, pepper, and other spices.
Serve the stew hot, garnished with cilantro or parsley.

Conclusion:

This Peruvian quinoa stew is a delicious, healthy, and easy-to-make meal. It's perfect for a weeknight dinner or a casual gathering. The stew is packed with protein, fiber, and vegetables, making it a nutritious and satisfying meal. Enjoy!