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Peruvian Quinoa and Potato Stew


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Peruvian Quinoa and Potato Stew

Peruvian Quinoa and Potato Stew
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
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total prep

Ingredients

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.

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