Best 2 Peruvian Quinoa Stewveganvegetarian Recipes

Peruvian quinoa stew is a delicious and hearty dish that is perfect for a cold winter day. This stew is made with quinoa, a nutritious grain that is native to South America, and a variety of vegetables, such as potatoes, carrots, and celery. It is also flavored with a variety of spices, including cumin, chili powder, and paprika. The result is a stew that is both flavorful and filling, and it is sure to become a favorite in your household.

Check out the recipes below so you can choose the best recipe for yourself!

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.

Tips:

Use a variety of vegetables. This will give your stew a more complex flavor and texture. Some good options include potatoes, carrots, celery, onions, and bell peppers.
Don't overcook the quinoa. Quinoa is a delicate grain that can easily become mushy if it is overcooked. Cook it according to the package directions, or until it is tender but still has a slight bite to it.
Add some protein. This stew is a great way to get a healthy dose of plant-based protein. Some good options include beans, lentils, tofu, or tempeh.
Season to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lime juice or a dollop of sour cream to brighten up the flavors.
Serve with your favorite sides. This stew is delicious served with rice, quinoa, or bread. You can also top it with avocado, salsa, or guacamole.

Conclusion:

Peruvian quinoa stew is a hearty, flavorful, and nutritious dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious meal, give this recipe a try.