Coconut Curry Quinoa Stew

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

*Feel free to use any vegetables you have on hand!

 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.

*I've also used cauliflower, red beans, ginger, sweet pepper, edamame, yams, garlic and carrots.

You'll find another quinoa recipe here.

Comments

[Ashley]

I'm going to try this tomorrow. I have most of the ingredients except the leek. I always see you post things with quinoa and have been wanting to try it. I will let you know how it turns out! (I'm very excited about this) Also I bought some amaranth, do you have any recipes for that? I just got started looking through your recipes here, hope to find something for that that sounds as good as this.