1/2 cup quinoa
1 cup water
2 cups onions, chopped
2 cloves garlic, crushed
2 Tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, chopped finely
1 bell pepper (capsicum), chopped finely
1 cup zucchini, cubed
2 cups undrained tomatoes, canned or fresh
1 cup vegetable stock (or water)
2 Tablespoons chopped coriander stalks
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
2 teaspoons fresh oregano (1 teaspoon if dried)
Pinch of cayenne
Salt, to taste
Chopped fresh coriander, garnish
Grated cheddar, to serve
Sour cream, to serve
Rinse the quinoa in a fine sieve.
Place in pot with water and cook, covered, on medium low for 15 minutes until soft.
While the quinoa cooks, sauté the onions and garlic in a deep pot in oil for 5 minutes on medium heat.
Add celery and carrots and cooked another 5 minutes, stirring often.
Add the bell peppers, zucchini, tomatoes and stock.
Stir in cumin, chill powder, ground coriander, coriander stalks, cayenne and oregano and simmer for 10-15 minutes until vegetables are tender.
Stir cooked quinoa into the stew and add salt to taste.
Serve topped with your choice of fresh coriander, grated cheddar and sour cream.