Guisado de la Quinoa (Quinoa Stew) is a traditional Peruvian recipe for a classic vegetarian stew of quinoa and vegetables cooked in a tomato-based stock flavoured with cumin, chilli and coriander. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Quinoa Stew (Guisado de la Quinoa).
Wash the quinoa thoroughly then place in a saucepan along with the 250ml water and bring to a boil. Reduce the heat to a low simmer, cover and cook for 15 minutes. Take off the heat and set aside.
Meanwhile, heat the oil in a large saucepan then add the onions and garlic and fry over medium heat for 5 minutes, stirring constantly, or until soft. Add the celery and carrots and continue cooking, stirring frequently, for a further 5 minutes. Now add the bell pepper, courgettes, tomatoes, stock, cumin, chilli powder, coriander, cayenne pepper an oregano. Stir to mix thoroughly then bring to a simmer, cover and cook for about 15 minutes, or until the vegetables are tender.
Stir the cooked quinoa into the vegetables, allow to heat through then adjust the seasoning and serve immediately.