Peruvian · Lunch, Dinner
Peruvian quinoa vegetable stew
Andean quinoa simmered with pumpkin, corn and carrot in a light vegetable broth.
- Calories
- 518 kcal
- Protein
- 16 g
- Carbs
- 85 g
- Fat
- 12 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Ingredients
- 70 g Quinoa
- 150 g Pumpkin
- 80 g Sweet corn
- 1¼ carrots Carrots
- ¼ onion Onion
- 1 clove Garlic
- 200 ml Vegetable stock
- ½ tbsp Olive oil
- ½ tsp Ground cumin
- ¼ tsp Salt
- 5 g Coriander
Method
- Rinse the quinoa well.
- Warm the oil and cook the onion, garlic and cumin for 4 minutes until fragrant.
- Add the pumpkin, carrot and stock, bring to a simmer and cook 12 minutes until the vegetables begin to soften.
- Stir in the quinoa and corn, and simmer a further 12 minutes until the quinoa is tender; finish with coriander.
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