Andean-Style Quinoa

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 stalk, medium or 40g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Diced Tomatoes

  Canned - Del Monte

  14 oz or 397g

• Pepper

  Spices, black

  1 dash or 0.1g

• Walnuts

  Nuts, english

  ¼ cup, chopped or 29g

Directions

1. Prepare the quinoa according to the package instructions.
2. In a medium saucepan, heat the olive oil and sauté the chopped onion for 3-4 minutes until it begins to soften.
3. Add the chopped celery, zucchini, and potato, and continue to sauté for 5-6 minutes.
4. Add the finely chopped red pepper, cumin, and coriander, and cook for an additional minute.
5. Stir in the diced tomatoes and oregano, season with black pepper, and simmer for 10-15 minutes until the vegetables are tender.
6. Mix in the cooked quinoa and chopped walnuts before serving.

Similar Foods

• One-Pot Mexican Style Quinoa