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Anonymous
Member since December 1969
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4.25

Quinoa Veggie "Stew"

What you need: 

1/4 cup of quinoa
1-2 small potatoes (fingerling are great!)
1 cup of veggie broth
2/3 cup frozen veggies
seasoning mix (Mrs. dash, spike, etc.)
a tiny bit of oil

What you do: 

1. Toast quinoa a bit with spices and oil on medium-high heat. Meanwhile, cut up the potatoes and add to the pot with the broth.
2. Bring to a boil and reduce to a simmer for 10 minutes.
3. While you wait, surf vegweb and chat or do some super easy Spanish homework (if you have any).
4. When 10 minutes is up add 2/3 cup of a mix of whatever frozen veggies you have on hand (i like peas, corn, and carrots) and simmer for an additional 5 minutes.
5. Meanwhile, you can set the table!

Preparation Time: 
15-17 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Thanks for the great idea! I'm going camping on the coast next week and taking this recipe with me to enjoy on the beach!

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Great mix of random ingredients. I just found that flavour disappeared really quickly, and it required adding a lot of salt to compensate. aybe salt should be added at the very end in this case, so the spices can reach  a larger potential, and then add salt as needed at the end.

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Hey Michelle
I just toasted the quinoa in a pot then I just added the broth and potatoes to the quinoa. Then I went on to step 2, 3, ... etc.
It turned out great.
I seasoned with season salt, garlic powder, and white pepper.

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This was incredibly easy to make and it really tasty. I toasted the quinoa with ginger, ground pepper, yeast and curry. It came out incredibly good as I like to spice things up a bit. 

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I'm making this right now and have no idea if the quinoa goes in with the veggies in the pot or if i cook it seperately after the toasting part... hopefully this works out

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Anonymous

I am so glad you enjoyed it ssgilby! I am glad I shared it.

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Wow!  Great recipe!  I just made this, with a few modifications.  For one  thing, I quadrupled it.  I was optimistic that I'd like this, and I love having leftovers to freeze for later meals.  Glad I did!  (Because I quadrupled it, I increased the cook time in step 1 to 20 min. and once I had added the frozen veggies I let it return to a boil, lowered the heat again and then simmered uncovered for 15-20 min. because I wanted most of the water to be absorbed or evaporate so that it had a nice, thick consistency.)

I used 2 small white potatoes, unpeeled, and one medium peeled sweet potato.  For the veggies I used some frozen carrots and green beans from my garden, some corn, and I also threw in some edamame just because I love it.  For the spices I used some Italian seasoing, minced garlic, sea salt, and white pepper.  I dished it up, added some shredded Swiss cheese (I'm lacto-ovo) and some fresh ground pepper and chowed down!  Delish!

Thanks for sharing this recipe!  :)

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Anonymous

Oh yah! I like using red quinoa but, you can use the regular kind too....

I love quinoa because it contains more high-quality protein than any other grain,  provides all the essential amino acids in a balanced pattern, contains no gluten (of top concern to Celiacs of course), it is light, tasty, and easy to digest, and it is quick and easy to prepare.

The red quinoa has a bit more fiber, protein, and flavor than the regular stuff.

http://www.quinoa.net/Inca_Red/inca_red.html

This is my favorite recipe!

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