Title: New World Quinoa Stew
Categories: New, Vegtime5
Yield: 6 servings

1 tb Vegetable oil
2 Cloves garlic; minced
1 lg Onion; diced
1 tb Ground cumin
1 tb Oregano
3 c Red potatoes; diced
1 c Quinoa; rinsed
4 c Vegetable stock
1 Chipotle chile; seeded &
-minced
1 c Tomatoes; diced
1 c Corn kernels
Salt and pepper; to taste

In large pot, heat oil over medium-high heat. Saute garlic, onion, cumin
and oregano, stirring, until onions are tender, about 3 minutes. Add
potatoes and saute, stirring, until lightly browned, about 5 minutes. Add
quinoa and toast, stirring, until light golden color, about 1 minute. Add
stock, reduce heat. Cover and simmer until potatoes are tender, about 30
minutes. Add corn; season to taste with salt and pepper and cook 5 minutes
longer. Serve immediately. Makes 6 servings of about 1 cup each, 4 grams of
fat total per serving. |

Recipe by: October 1996 Vegetarian Times

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