Sirve:
8 - 10 servings
Pieza:
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
Contribuido por:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredientes
Descripción de la Receta:
Quinoa is a fast cooking grain-like seed native to the Andes and has been a staple food for thousands of years. This delicious simple one pan meal is full of fiber and protein. Quinoa is gluten-free too.
1
small
onion, strung, use Cone #2
2
cloves garlic, shredded, use Cone #1
2
stalks celery, sliced, use Cone #4
3
carrots, trimmed, scrubbed and sliced, use Cone #4
1
small
zucchini, medium dice
2
teaspoons
ground cumin
(5
g)
2
teaspoons
oregano, dry
(2
g)
1⁄2
teaspoon
smoked paprika
(1
g)
2
cups
quinoa, rinsed and drained
(340
g)
8
cups
vegetable stock
(1.9
L)
1
cup
queso fresco, cut into cubes, or mild feta cheese (optional)
(118
g)
2
scallions, white and green part, minced
Preparación :
- Preheat roaster over medium heat. When several drops of water sprinkled in roaster skitter and dissipate, add onions and garlic and sauté for 2 - 3 minutes until softened.
- Add celery and carrots and sauté for 2 - 3 minutes, combining with onions and garlic.
- Add zucchini, cumin, oregano, smoked paprika and quinoa. Toss to combine and cook for 2 minutes.
- Slowly add vegetable stock and stir to incorporate.
- Cover roaster. When Vapo-Valve™ begins to click, reduce heat to low and cook for 35 minutes.
- Remove cover and add queso fresco, if using. Stir to combine and cook for an additional 3 - 5 minutes.
- Taste quinoa stew and add extra salt if needed.
- Serve quinoa stew in bowls garnished with chopped scallions.
Consejos:
- Substitute zucchini for other seasonal vegetables, such as potato, butternut squash or green beans.
- Store leftover quinoa stew in the refrigerator for up to one week; it reheats well.
Preparación
Consejos
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