SERVES: 4

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 2 cups onions, diced
• 2 tablespoons fresh garlic, minced (about 3 cloves)
• 2 tablespoons vegetable oil
• 1 cup celery, sliced crosswise
• 1/2 cup carrots, diced
• 1 cup green bell pepper, diced
• 1 cup cooked garbanzo beans, rinsed
• 2 14.5-ounce cans diced tomatoes with juice
• 3 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 pinch cayenne pepper
• 2 teaspoons dried oregano
• 2 cups vegetable stock
• 1 bay leaf
• 2 teaspoons cilantro, minced
• 3 tablespoons red wine vinegar

Directions

1. Sauté the onions in the oil for 5 minutes or until they begin to soften, add the celery and carrots and sauté for 5 minutes more. Add the garlic and sauté for 2 minutes, then add the cumin, chili powder, coriander, cayenne pepper and oregano and sauté for 2 minutes more.

2. Add the garbanzo beans, bell pepper, tomatoes, bay leaf and stock and bring to a boil. Reduce heat and simmer for 15 minutes, adding the cilantro and vinegar towards the end.

3. While the stew cooks, prepare the quinoa. Rinse the quinoa, then combine with 1 cup water and cook over medium-low heat, covered, for 15 minutes. Remove from the heat and set aside.

4. To serve, divide the stew into bowls and garnish with two heaping tablespoons of quinoa.

Remember to remove the bay leaf from the stew before serving.

Recipe Notes

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