Easy Vegan Quinoa Stew Recipes
PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)
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
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.
EASY VEGAN QUINOA STEW RECIPE
The easiest comfort food with quinoa and veggies that your picky eaters will love!!
Provided by Shawna Clapper
Categories Main Course Soup
Number Of Ingredients 9
Steps:
- Add the olive oil to a large pot.
- Dice the onion and pepper and add to the large pot.
- Saute the pepper and onion til onion is translucent, then add in the quinoa.
- Stir occasionally for 5 to 10 minutes to flavor the quinoa. Dice the potatoes during this time.
- Add in the water, salt, cumin, and diced potatoes. Cover and simmer until the potatoes are soft.
- Add in the corn, and stir til everything is warm.
- Serve and enjoy!
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- Heat olive oil in a Dutch oven (or any other large, heavy bottom pot). Add in the onion and bell pepper. Cook, stirring frequently, until translucent, 7-8 minutes.
- Add in the broth and potatoes. Bring it to a boil. Turn down the heat to medium-low and let it simmer 10-12 minutes.
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- In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.
- Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
- Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture (I may have overdone it a bit).
- Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
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