Keen-wah

Given recent TPIW quinoa enthusiasm, I have to share the Peruvian Quinoa Stew I made yesterday. I love it, especially because it seems pretty healthy and it's easy. This seemed a little blander than I remembered, but I would just add pepper to taste, and bump up the cheese and cilantro. We had it with yummy summer peaches, strawberries and fancy chocolates.

From Moosewood Restaurant Cooks at Home.

1/2 cup quinoa
1 cup water

2 cups chopped onion
2 garlic cloves, minced or pressed
2 tablespoons vegetable oil (i used olive b/c it was at the front of the cupboard)
1 celery stalk, chopped
1 carrot, cut on the diagonal into 1/4 inch-thick-slices
1 bell pepper, cut into 1 inch pieces
1 cup cubed zucchini
2 cups undrained chopped fresh or canned tomatoes
2 cup water or vegetable stock (ok, i used chicken stock b/c that's what i had)
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
pinch of cayenne (or more to taste)
2 teaspoons fresh oregano (1 teaspoon dried)

chopped fresh cilantro (optional)
grated cheddar or jack cheese (optional)

Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, covered, on medium-low heat for about 15 minutes, until soft. Set aside.

While the quinoa cooks, in a covered soup pot, saute the onions and garlic in the oil for about 5 minutes on medium heat. Add the celery and carrots, and continue to cook for 5 minutes, stirring often. Add the bell peppers, zucchini, tomatoes, and water or stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered, for 10-15 minutes, until the vegetables are tender. Stir the cooked quinoa into the stew and add salt to taste. Top with cilantro and grated cheese, if you wish. Serve immediately.

Special thanks to Sarah for holding baby G while I did the prep work!