Nutty Peruvian Quinoa Stew with Andean Herbs
This robust quinoa stew incorporates traditional Peruvian flavors, making it both a nourishing and exotic meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Base
- 1
Heat olive oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté onions and garlic
Add onions and garlic; sauté until translucent.
- 3
Add bell pepper
Stir in red bell pepper, continuing to sauté for 2 more minutes.
Preparing the Quinoa and Vegetables
- 1
Rinse quinoa
Rinse the quinoa under cold water to remove bitterness.
Tip: Ensure the quinoa is well-rinsed to remove bitterness.
- 2
Cook quinoa with broth
Add quinoa to the pot with the broth.
- 3
Add vegetables
Stir in potatoes, carrots, and corn; bring to a boil, then reduce to a simmer.
Tip: Use a mixture of fresh and dry herbs for a complex flavor profile.
How to Make Nutty Peruvian Quinoa Stew with Andean Herbs
Total time: 2 h · Yields 6 servings
- 1
Simmer stew
Reduce heat to low and simmer the stew until quinoa and vegetables are tender, about 25-30 minutes.
- 2
Season stew
Add cumin, paprika, salt, and pepper; adjust to taste.
- 3
Finish with herbs
Stir in chopped cilantro and Andean mint just before serving for a burst of fresh flavor.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
Can I make this stew ahead?
Yes, this stew can be made a day in advance and reheated; the flavors will develop further.
Can I substitute the Andean mint?
Yes, regular mint or even parsley can be used if Andean mint is unavailable.
Is there a way to make this stew spicier?
Add chopped jalapeño or a dash of cayenne pepper for more heat.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used for a non-vegetarian version of this stew.
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