This vegetarian dish is popularly eaten in Peru. Besides being healthy and good for you, it’s also very easy to make. I think you could add other veggies to it if you wanted to, like carrots, mushrooms, kale, or peas, which makes it quite the versatile little dish. Just make sure you keep in the potato and corn which are what make it classically Peruvian. Oh and I forgot to sprinkle the cilantro over it before I took the photo above. Don’t do what I did. The cilantro adds a delicious pop of flavor so you don’t want to leave it out. This recipe serves 2 people, but could very easily be doubled or tripled to feed more.
PERUVIAN QUINOA VEGETABLE STEW
- 1 Tbsp. vegetable oil
- 1 small onion, chopped
- ½ red bell pepper, cut into ½-inch pieces
- 2 garlic cloves, minced
- 1 tsp. paprika
- ¾ tsp. ground coriander
- ½ tsp. ground cumin
- ½ cup water
- 2 cups vegetable broth
- 1 red potato (6 ozs.), unpeeled and cut into ½-inch cubes
- ⅓ cup quinoa, rinsed well
- ⅓ cup fresh, canned or frozen corn kernels
- 1 small zucchini, chopped
- salt and pepper, to taste
- 3 Tbsp. chopped fresh cilantro
- 1 avocado, diced
- queso fresco, crumbled
- 1 lime, cut into wedges
- Heat oil in medium saucepan over medium heat.
- Add onion, garlic, bell pepper, paprika, coriander and cumin.
- Cook, stirring often, until vegetables are softened and spices are fragrant, about 5 minutes.
- Stir in water, scraping up any browned bits.
- Stir in broth and potato, bring to a simmer, and cook for 10 minutes.
- Stir in quinoa and simmer for 8 minutes.
- Stir in corn and zucchini and continue to simmer until quinoa and vegetables are just tender, 6-8 minutes.
- Season with salt and pepper to taste.
- Divide stew into 2 bowls.
- Top each with a sprinkling of cilantro, a little avocado, some crumbled queso fresco, and 2 or 3 lime wedges for your guests to squeeze into the stew before eating.
[Adapted from Cook’s Illustrated]