Mexican Quinoa Stew
A tomato based Mexican gravy with healthy ingredients such as quinoa and vegetables.
Ingredients:
1 teaspoon olive oil
1 medium onion, chopped
1 celery stalks, chopped
1 cup carrots, chopped
2 cloves garlic, pressed or minced
1/2 cup bell peppers , seeded and chopped( any color or mix of all as per your choice)
2 cups water
1 large tomato, chopped
1 cup cooked black or red beans
1 teaspoon ground cumin
2 teaspoons fine sea salt
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 cup quinoa (dry/uncooked)
¼ cup chopped fresh cilantro
⅛ teaspoon cayenne pepper or red chili powder
1 tsp sauce (I added schezwan sauce)
Freshly ground black pepper
Coriander leaves for garnish
Some lemon wedges
Method:
1. Soak the beans overnight and boil them in the morning with salt in water till cooked. You can use the canned beans too.
2. In a pan, warm the oil over medium heat. Add the onion, garlic, celery, carrots, tomato and peas. Sauté until the vegetables are tender.
3. Now add corn and cooked beans, cumin, salt and season with both pepper powders and water. Cover and let the tomato be mushy to make a thick gravy.
4. Wash quinoa 3-4 times and let it cook in water in a separate pan. You can also cook the quinoa in the same pan along with gravy.
5. Once the gravy starts to boil, lower the heat, cover the pot and let the gravy simmer until the quinoa and vegetables get nicely incorporated with all the flavors.
6. You can check the taste of gravy at this stage and add more salt and black pepper, if needed.
7. Add Coriander leaves generously and give it a nice mix.
Your healthy Mexican flavor quinoa gravy is ready!
Garnish with some lemon wedges or squeeze some lemon juice just before serving.
Ingredients:
1 teaspoon olive oil
1 medium onion, chopped
1 celery stalks, chopped
1 cup carrots, chopped
2 cloves garlic, pressed or minced
1/2 cup bell peppers , seeded and chopped( any color or mix of all as per your choice)
2 cups water
1 large tomato, chopped
1 cup cooked black or red beans
1 teaspoon ground cumin
2 teaspoons fine sea salt
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 cup quinoa (dry/uncooked)
¼ cup chopped fresh cilantro
⅛ teaspoon cayenne pepper or red chili powder
1 tsp sauce (I added schezwan sauce)
Freshly ground black pepper
Coriander leaves for garnish
Some lemon wedges
Method:
1. Soak the beans overnight and boil them in the morning with salt in water till cooked. You can use the canned beans too.
2. In a pan, warm the oil over medium heat. Add the onion, garlic, celery, carrots, tomato and peas. Sauté until the vegetables are tender.
3. Now add corn and cooked beans, cumin, salt and season with both pepper powders and water. Cover and let the tomato be mushy to make a thick gravy.
4. Wash quinoa 3-4 times and let it cook in water in a separate pan. You can also cook the quinoa in the same pan along with gravy.
5. Once the gravy starts to boil, lower the heat, cover the pot and let the gravy simmer until the quinoa and vegetables get nicely incorporated with all the flavors.
6. You can check the taste of gravy at this stage and add more salt and black pepper, if needed.
7. Add Coriander leaves generously and give it a nice mix.
Your healthy Mexican flavor quinoa gravy is ready!
Garnish with some lemon wedges or squeeze some lemon juice just before serving.
