Peruvian Quinoa Stew

(From Moosewood Restaurant Cooks at Home)

Yields: 4 servings

Ingredients
1/2 c quinoa
1 c water
2 c chopped onions
2 garlic cloves, minced
2 tbs vegetable oil
1 celery stalk, chopped
1 carrot, sliced/chopped
1 bell pepper, chopped
1 c cubed zucchini
2 c undrained chopped fresh tomatoes
1 c vegetable stock or chicken stock
2 tsp ground cumin
1/2 tsp chili powder
1 tsp ground coriander
1 tsp dried oregano
pinch of cayenne
salt to taste
chopped fresh cilantro

Rince the quinoa well. Place it in a pot with the water and cook, covered, on med-low heat for about 15 min, until soft. Set aside.

While the quinoa cooks, in a covered soup pot saute the onions and garlic in the oil for about 5 min on med heat. Add the celery and carrots, and continue to cook for 5 min, stirring often. Add the bell pepper, zucchini, tomatoes, and stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered, for 10 to 15 minutes, until the vegetables are tender. Stir the cooked quinoa into the stew and add salt to taste. top with cilantro, if you wish. Serve immediately.