Peruvian Quinoa Stew

local_grocery_store Ingredients

• 1 cup Quinoa, rinsed
• 4 cups Vegetable broth, low sodium
• 2 tablespoons Olive oil
• 1 Onion, diced
• 3 Garlic cloves, minced
• 1 Red bell pepper, diced
• 2 Carrots, diced
• 1 Zucchini, diced
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, ground
• 2 tablespoons Lime juice, freshly squeezed
• 2 tablespoons Cilantro, chopped

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat.
2. 2.Add the onion and garlic to the pot and sauté until fragrant.
3. 3.Add the red bell pepper, carrots, and zucchini to the pot and cook for 5 minutes, until slightly softened.
4. 4.Stir in the cumin, paprika, turmeric, salt, and black pepper.
5. 5.Add the quinoa and vegetable broth to the pot and bring to a boil.
6. 6.Reduce heat to low, cover, and simmer for 20 minutes, or until the quinoa is cooked and the vegetables are tender.
7. 7.Stir in the lime juice and cilantro.
8. 8.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize this stew by adding your favorite vegetables or protein.
• chevron_rightFor an extra kick of flavor, top the stew with a dollop of spicy salsa or a sprinkle of chili flakes.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.