Quinoa Vegetarian Stew

This stew makes a great one-dish meal. Quinoa is an Andean grain that has great nutritional value, with as much protein per serving as milk. Brazil nuts are high in selenium.

1 med potato

2 med carrots

2-3 celery stalks

10 brazil nuts

2 onions

1 tsp fennel seed

pinch cumin seeds

1 tsp coriander seeds

½ tsp crushed red pepper

1 tsp chili powder

2 tbs olive oil

2 tomatoes

1 c dry quinoa

 

 

Cook quinoa according to package directions.

Cut Brazil nuts in half and cook under broiler until slightly browned, about 2-3 minutes. Remove from oven and set aside. Wash and chop potato, carrots, and celery into half inch pieces. Peel and chop onion into half inch pieces. Put olive oil in a pan over medium heat. When the pan is hot, add all spices and onion to the pan. Cook about 3-5 minutes, stirring constantly. Add carrots, celery, and potato. Cook about ten minutes until potato is soft, reducing heat slightly. Slice tomato and add to pot. Add cooked quinoa to vegetables, stir, and serve.

Serves 6.