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Peruvian Quinoa and Potato Stew

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

40 mins total
20 mins prep

Recipe Filed Under
Potato, Grain, Quinoa, South American, Easy, One-Dish, Vegetarian, Healthy, Main Dish, Stew

Provided By: Melissa Roberts

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Ingredients

Serves:

1 cup finely chopped onion

1 garlic clove, finely chopped

2 tablespoons vegetable or canola oil

1 1/2 tablespoons tomato paste

1 cup quinoa, rinsed and drained well in a fine sieve

2 1/4 cups water

1 8-ounce Yukon Gold potato (1 medium), peeled and cut into 1/2-inch chunks

8 ounces fresh mozzarella, cut into small slices

Fresh cilantro for serving

Directions

Cook onion and garlic in oil a 3 quart heavy saucepan over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add quinoa and cook, stirring, 2 minutes. Add 2 cups water and 3/4 teaspoon salt and simmer, covered, 5 minutes. Add potatoes and remaining 1/4 cup water and and continue to simmer, covered, until quinoa is cooked through and fluffy, potato is just tender (test one with a small sharp knife), 15 to 20 minutes more (liquid will be nearly but not completely absorbed). Let stand off the heat, covered, 5 minutes. Serve hot topped with some mozzarella and sprinkled with cilantro.