The original recipe was found on the back of a box of quinoa. Since sweet potatoes are one of my favorite fall foods (especially with coconut and curry!), I substituted them for some of the original vegetable options. So this is my slightly different version …

Serves 4

 2 tablespoons olive oil
1 medium leek
1 medium sweet potato
1 medium zucchini
1 rib of celery
½ small yellow pepper
2 teaspoons curry
2 teaspoons cumin
1/3 cup uncooked white quinoa
2 cups water
1 teaspoon sea salt
1 cinnamon stick
2/3 cup cooked kidney beans
½ cup light coconut milk
fresh parsley or cilantro

Cut vegetables for a stew into medium to large pieces.
Heat a heavy bottom soup or casserole pot.
Add the oil and the leak.
When the leak is shiny, mix in the next vegetable and allow time for each to seal.
Mix ground spices into the vegetables.
Mix the quinoa with the vegetables, and then add water, salt, cinnamon, beans, and coconut milk.
Cover and simmer until quinoa drinks up the liquid, and vegetables are soft.
If desired, remove the cinnamon, blend, 1/3 of the stew and add back to the pot.
Garnish with chopped cilantro or parsley.

You'll find another quinoa recipe here.