This recipe is part of my goal to compile a hundred deliciosa recipes for me to cook on a regular basis.
Ingredients:
- 3/4 cup raw quinoa
- 1 tablespoon cooking oil
- 1/2 cup diced onion
- 2 - 3 cloves garlic
- 1 jalapeno pepper, seeded and minced
- 1/2 cup celery, diced
- 1 cup diced red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 tsp ground coriander
- Optional: Add more heat with a pinch or two of cayenne pepper
- 4 cups vegetable stock
- 2 medium potatoes, peeled and diced
- 1 package frozen corn kernels OR 3 - 4 ears fresh corn on the cob
- 1 cup chopped green beans, fresh or frozen
- 1 teaspoon dried oregano leaf
- 2 teaspoon dried basil leaf
- S & P
- Cilantro to garnish
Directions:
- Rinse quinoa in cold water, then drain into a colander. Set aside.
- Peel & mince the onion, garlic & jalapeno
- Wash and trim the celery, slice thin
- Seed and dice the red pepper
- Peel and chop the potatoes in bite sized pieces
- If using fresh corn, peel and slice the kernels off the cobs
- Heat the oil on medium in a fry pan
- Sauté onion until soft. Add garlic, celery, jalapeno & red pepper, sauté 2 minutes
- Combine in a 4 - 6 qt crockpot: All ingredients including fresh green beans if using, but not corn, cilantro or scallions, salt & pepper
- Cover and cook on low for 6 hours
- Add the fresh or frozen corn kernels, frozen green beans if using, oregano and basil. Turn heat to high and cook another 1 hour
- Add salt & pepper to taste
- Serve garnished with chopped cilantro
Source: SavvyVegetarian.com