05 May 2013

Dornish Red Mountain Stew

Quinoa is one of those things I never know what to do with, I just can't seem to find anything really exciting to make with it so after a bit of searching I decided to use it to bulk up a stew in the place of meat. I don't usually use a lot of dried spices when I'm cooking but I wanted to go for a Mediterranean kinda taste for this with the days getting warmer and the result is something hearty yet fresh with a slight spice to it
and definitely something I will be making again.

  • 1/2 cup quinoa
  • 1 cup water
  • 1 red onion
  • 1 tbsp fresh chopped garlic
  • 2 tbsp olive oil
  • 2 sticks of celery
  • 2 carrots
  • 1 courgette
  • 1 pepper (or 4 small)
  • 10 cherry tomatoes
  • 1 tin of butter beans
  • 1 tin of chopped tomatoes
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 cup vegetable stock
  • 1 bay leaf
  • sprinkle of chopped coriander
  • 3 tbsp Shaoxing rice wine
(Serves 4)

 Dice the carrots, courgette, peppers, garlic, onion, celery and cherry tomatoes.

 Heat the olive oil in a pan then add the diced vegetables and cook until soft.

 Once the vegetables are cooked add the vegetable stock, tinned tomatoes, butter beans, cumin, chilli, paprika, ground coriander, oregano and bay leaf and simmer on a low heat.

 Whilst the stew is cooking wash the quinoa thoroughly until the water runs clear then boil it in a saucepan with a cup of water.

 Once the quinoa is cooked and all the moisture has been absorbed divide it into bowls.

 Add the Shaoxing rice wine to the stew then divide the stew into the bowls with the quinoa

 Sprinkle a bit of fresh coriander on top.

 Eat and enjoy!

Good Luck

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