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Quinoa Vegetable Stew




Source of Recipe


contributed by Angela Lowry modified from an unknown source


List of Ingredients




3/4 cup quinoa
1 1/2 cups water
1 cup corn kernels -- fresh or frozen
1 cup chopped onions
3 cloves garlic -- minced or pressed
1 tablespoon olive oil
1 cup chopped green bell pepper
2 cups summer squash -- zucchini or yellow chopped
5 cups fresh tomatoes -- chopped OR 28
ounces canned tomatoes --undrained
1 tablespoon fresh cilantro --chopped
1 tablespoon fresh basil -- chopped
salt and pepper -- to taste
additional cilantro or basil sprigs -- for
garnish

Recipe



Thoroughly rinse the quinoa in a fine mesh strainer under cool running water and set aside to drain. Combine the quinoa and water in a saucepan, cover, and simmer for 15 - 20 minutes, until tender and fluffy.

When the quinoa has cooked for about 10 minutes, stir in the
corn, cover, and continue to cook. Meanwhile, in a nonreactive or nonstick skillet, saute the onions and garlic in the oil for about 5 minutes, or until the onions begin to soften.

Add the bell peppers and zucchini or yellow squash and saute for 5 more minutes. Stir in the tomatoes, cilantro, and basil; cover and simmer for about 10 minutes, or until the vegetables are tender.

Add salt and pepper to taste. Fluff the quinoa mixture, spoon it onto individual serving plates, ladle on the vegetable sauce, and top with cilantro or basil sprigs.