- 1/2 cup quinoa
- 1 cup water
- 2 cups onions, diced
- 2 tablespoons fresh garlic, minced (about 3 cloves)
- 2 tablespoons vegetable oil
- 1 cup celery, sliced crosswise
- 1/2 cup carrots, diced
- 1 cup green bell pepper, diced
- 1 cup cooked garbanzo beans, rinsed
- 2 14.5-ounce cans diced tomatoes with juice
- 3 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 pinch cayenne pepper
- 2 teaspoons dried oregano
- 2 cups vegetable stock
- 1 bay leaf
- 2 teaspoons cilantro, minced
- 3 tablespoons red wine vinegar
- Sauté the onions in the oil for 5 minutes or until they begin to soften, add the celery and carrots and sauté for 5 minutes more. Add the garlic and sauté for 2 minutes, then add the cumin, chili powder, coriander, cayenne pepper and oregano and sauté for 2 minutes more. Add the garbanzo beans, bell pepper, tomatoes, bay leaf and stock and bring to a boil. Reduce heat and simmer for 15 minutes, adding the cilantro and vinegar towards the end.
- While the stew cooks, prepare the quinoa. Rinse the quinoa, then combine with 1 cup water and cook over medium-low heat, covered, for 15 minutes. Remove from the heat and set aside.
- To serve, divide the stew into bowls and garnish with two heaping tablespoons of quinoa. Remember to remove the bay leaf from the stew before serving.
This hearty South American stew is a delicious accompaniment to fresh seafood, or served as a main dish with warm crusty corn bread or corn tortillas.