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:

1. Rinse quinoa in cold water, then drain into a colander. Set aside.
2. Peel & mince the onion, garlic & jalapeno
3. Wash and trim the celery, slice thin
4. Seed and dice the red pepper
5. Peel and chop the potatoes in bite sized pieces
6. If using fresh corn, peel and slice the kernels off the cobs
7. Heat the oil on medium in a fry pan
8. Sauté onion until soft. Add garlic, celery, jalapeno & red pepper, sauté 2 minutes
9. Combine in a 4 - 6 qt crockpot: All ingredients including fresh green beans if using, but not corn, cilantro or scallions, salt & pepper
10. Cover and cook on low for 6 hours
11. Add the fresh or frozen corn kernels, frozen green beans if using, oregano and basil. Turn heat to high and cook another 1 hour
12. Add salt & pepper to taste
13. Serve garnished with chopped cilantro

Source: SavvyVegetarian.com