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Quinoa Stew   Veg  HT  MC  Peruvian  45mins


Serves 4   Hot  Vegetarian  Vegan   Vegetables  Grains  Herbs  Main Course  Dairy Free  Eggless   Peru  Sth American  South American


75g/3oz  Quinoa

240ml/8fl.oz. Water

2 Tbsp Vegetable Oil
1 Large Onion, chopped
2 Garlic Cloves,  crushed
1 Stick Celery, chopped
1 Carrot, sliced
1  Capsicum (Sweet pepper), cut into 1 inch pieces
2 Courgettes, diced
1 x 400g/14oz tin Chopped Tomatoes
240ml/8fl.oz. Vegetable Stock
2 teasp ground Cumin
1/2 teasp Chili Powder
1 teasp ground Coriander
A pinch of Cayenne Pepper
1 teasp Dried Oregano



1. Wash the quinoa well then place in a medium saucepan together with the water, bring to the boil then reduce the heat, cover and simmer for 15 minutes. Set aside.


2. Meanwhile, heat the oil in a large saucepan, add the onions and garlic and sauté over a medium heat for 5 minutes, stirring constantly.


3. Add the celery and carrots, mix well and continue to cook for a further 5 minutes, stirring frequently.


4. Add the capsicum, courgettes, tomatoes, stock, cumin, chilli powder, coriander, cayenne, and oregano, mix well then cover and simmer for 10-15 minutes or until vegetables are tender.


5. Stir the cooked quinoa into the vegetables, adjust the seasoning and serve immediately.


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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