Quinoa Stew

I found this recipe at Whole Food Mommies.

Ingredients:

• 1/2 c. quinoa (can use 1 c. as well, for a chunkier stew)
• 1 c. water (2 c. if using 1 c. quinoa)
• 2 c. chopped onions
• 2 garlic cloves, minced
• 1 Tb. olive oil or less
• 1 celery stalk, chopped
• 1 carrot, cut on the diagonal into 1/4 inch think slices
• 1 bell pepper, cut into 1-inch pieces
• 1 c. cubed zucchini
• 2 c. undrained chopped fresh or canned tomatoes
• 1 c. water or vegetable stock
• 2 tsp. cumin
• 1/2 tsp. chili powder
  
• 1 tsp. ground coriander
• Pinch of cayenne (or more to taste)
• 2 tsp. fresh oregano (1 tsp. dried)
• Salt to taste
• Chopped fresh cilantro (optional)

Directions:

Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, coverd, on medium low heat for about 15 minutes, until soft. Set aside.

While the quinoa cooks, saute the onions and garlic in a deep pot in oil for 5 minutes on medium heat.

Add celery and carrots. Cook another 5 minutes, stirring often.

Add the bell peppers, zucchini, tomatoes, and stock.

Stir in the cumin, chili powder, ground coriander, cayenne, oregano, and simmer for 10-15 minutes until vegetables are tender.

Stir cooked quinoa into the stew and add salt to taste.

Notes about this recipe:

1. The picture posted with this recipe shows that avocado was also added. I tried adding some to mine when I made it and I thought that was an excellent choice. Oh how I love avocados!

2. I served this with tortilla chips.