Mexican Quinoa Stew © Annabelle Randles | The Flexitarian
Ingredients:
- 1 onion
- 4 garlic cloves
- 2 celery sticks
- 300g carrots
- fresh coriander
- avocado
From the cupboard:
- olive oil
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 tsp crushed chipotle
- 1 Tbsp tomato puree
- 2 x 400g can chopped tomatoes [28oz]
- 750ml vegetable stock [US 3 cups]
- 90g quinoa [US 1/2 cup]
- 50g cracked wheat [US 1/4 cup]
- 2 tsp dried oregano
- 400g red kidney beans [14oz]
- 400g black beans [14oz]
- 150g can corn [5.3 oz]
- lime juice
- salt & pepper
To serve:
- tortilla chips
- fresh coriander
- avocado
- extra lime juice
- (dairy-free) cream
- (dairy-free) grated cheese
Method:
- Heat the olive oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft.
- Add ground cumin, ground coriander, paprika, cinnamon, crushed chipotle and tomato puree. Fry gently together for a couple of minutes.
- Chop celery and carrots. Add to pan with chopped tomatoes, vegetable stock, quinoa, cracked wheat and oregano. Bring to the boil, then reduce heat and simmer for 20mins. Stir from time to time so that the mixture does not stick to the bottom of the pan.
- Add drained red kidney beans, black bean and corn to the pan and cook for another 5 to 10 mins until carrots, quinoa and cracked wheat are cooked.
- Season with lime juice, salt and pepper.
Serve with tortilla chips, avocado, fresh coriander, extra lime juice and some (dairy-free) cream and grated cheese on top if desired.
Servings : 6 Ready in : 40 Minutes
Recipe design and picture: Annabelle Randles