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Quinoa Vegetable Stew

February 5, 2012

What You Need

  • 1/2 Cup Quinoa
  • 1 1/2 Medium Onions
  • 1 Yellow Squash
  • 1 Zucchini
  • 1 Carrot
  • 3 tomatoes
  • 3 cloves of garlic
  • 1/2 inch piece of ginger
  • 2 tsps of Berbere
  • 1 Can garbanzo beans ( or other beans of your choice), drained and rinsed
  • 1 Tblsp Olive oil
  • 1 small Bay Leaf
  • 1/4 jalapeno
  • 2 Cups of water
  • Juice of 1/2 a lime
  • Salt and Pepper

How its Done

  1. Prep the vegetables. Dice the onions. Chop the vegetables (1/2 inch dice). Mince the jalapeno, ginger and garlic
  2. Heat oil and add the bay leaf. Then add the onions and saute for a couple of minutes before adding the minced jalapeno, ginger and garlic, and cooking till the onions are browned slightly (add a couple of pinches of salt to help the onions release its juices and brown quicker)
  3. Add the berbere and toast till you can smell the spices, then add the quinoa and coat it with the spice and onion mixture. Cook for a coule of minutes
  4. Add the tomatoes and cook till the tomatoes are cooked and soft and all its juices are released (a pinch of salt helps this process) – about 5-8 minutes
  5. Now add the rinsed garbanzo beans, vegetables, water and salt and pepper to taste, and cook till the vegetables are cooked and the white tails of the quinoa show up – about 10-15 minutes. Add the line juice and mix

Serve warm!




From → Soups and Salads

One Comment
  1. Except for berbere, I have pretty much everything on that list. So, I am definitely trying this. I presume I can substitute berbere with some other spice mix, right?

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