Quinoa and Vegetable Stew
Serves 6
Cooking Time 4 to 5 hours on Low or 3 to 4 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: In countries such as Peru, along the Andean highlands, quinoa plays a starring role
in many dishes, such as a hearty stew that also includes potatoes and corn. We set
about making our own version of this dish using the slow cooker, where the flavors
could meld over time for a richer-tasting dish. Red potatoes were a given, and microwaving
them with onion and garlic provided a flavorful base for our stew. Diced tomatoes
offered brightness and acidity. Along with the corn—we opted for the frozen variety
for convenience and consistent flavor year-round—we included peas for more color and
sweetness. To keep our quinoa from overcooking, we stirred it in near the end of the
cooking time. Tasters liked the flavor of our Peruvian-inspired stew but found it
on the thin side. Luckily, we found an easy way to thicken it: We simply mashed a
portion of the cooked potatoes and tomatoes and stirred them back in when we added
the quinoa. Serve with diced avocado, queso fresco, and/or lime wedges. See the sidebar that follows the recipe.
|
1 |
pound red potatoes, cut into ½-inch pieces |
|
1 |
cup chopped onion |
|
1 |
tablespoon vegetable oil |
|
1 |
tablespoon minced garlic |
|
1 |
tablespoon chili powder |
|
6 |
cups vegetable broth |
|
1 |
(14.5-ounce) can diced tomatoes, drained |
|
|
Salt and pepper |
|
1 |
cup quinoa, rinsed |
|
1 |
cup frozen peas |
|
1 |
cup frozen corn |
|
2 |
tablespoons minced fresh cilantro |
1. Microwave potatoes, onion, oil, garlic, and chili powder in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in broth, tomatoes, and ½ teaspoon salt. Cover and cook until flavors meld and potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.
2. Transfer 2 cups potato-tomato mixture to bowl and mash with potato masher until mostly smooth. Stir quinoa and mashed potato-tomato mixture into stew, cover, and cook on high until quinoa is tender, 20 to 30 minutes. Stir in peas and corn and let sit until heated through, about 5 minutes. (Adjust stew consistency with extra hot broth as needed.) Stir in cilantro and season with salt and pepper to taste. Serve.