Vegetable Stew with Beans and Quinoa
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Vegetable Stew with Beans and Quinoa
Ingredients
- Quinoa - 1 cup
- Canned Baby Beets - 1 can
- Turnips - 2 pieces
- Onion - 1 head
- Garlic - 2 heads
- Courgette - 2 pieces
- Eggplants - 1 piece
- Orange Bell Peppers - 2 pieces
- Baking Tomatoes - 1 can
- Olive Oil - 2 tablespoons
- Paprika - 1 teaspoon
- Black Cumin (Cumin) - 1 teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
Step by Step guide
Step 1
Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil, add the quinoa, and cook on low heat for about 15 minutes, until all the water is absorbed and the quinoa is tender. Set aside.
Step 2
In a large skillet, heat the olive oil. Add the chopped onion and garlic, and sauté until soft (about 5 minutes).
Step 3
Add the diced carrots, zucchini, eggplant, and bell peppers. Sauté for another 10-15 minutes until the vegetables are soft.
Step 4
Add the canned tomatoes (or fresh), beans, ground paprika, and cumin. Season with salt and pepper to taste. Simmer for another 10-15 minutes over medium heat.
Step 5
Add the cooked quinoa to the skillet with the vegetables and beans. Mix well and cook for another 5 minutes to combine all the ingredients.
Step 6
Serve the stew hot, garnished with fresh parsley.
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