Hearty Quinoa Stew
This stew is loaded with colorful vegetables, playing up the multi-colored potatoes from the Andes, where quinoa originates. For a Vermont twist, serve with grated cheddar cheese and pesto at the end.
Prep Time
Cook Time
Yield
Ingredients
Instructions
Heat olive oil in a medium stock pot. Add onion and sauté about 5 minutes, until golden. Add sweet potato and potatoes and sauté a few more minutes.
Rinse quinoa well under running water in a strainer. Add to pot along with 8 cups stock, water, or a combination of the two (if you use water, you will want to add some salt). Stir and place lid on pot.
Bring to a boil and cook until potatoes are almost tender, stirring occasionally, about 15 minutes. Add yellow pepper, green beans, and corn. Stir and cook with the lid ajar for about 5 minutes. Season to taste. If you like, stir in grated sharp cheddar or another hard grating cheese and top each serving with a dollop of pesto.
*For increased nutrition, soak quinoa overnight, or 8-24 hours: Place quinoa in a bowl with twice the amount of warm water (adding a spoonful of yogurt or a few drops of lemon juice/vinegar optionally to help break down the phytic acid in the grains). Proceed with recipe, including rinsing quinoa in a strainer.