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.

Ingredients

• 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

Cate

xoxo