Quinoa Stew

This hearty and flavorful quinoa stew is the perfect comfort food, combining a blend of aromatic spices with fresh vegetables. Quinoa, a good protein, serves as the base of the stew, providing a satisfying and nutritious foundation. The colorful carrots, zucchini, and bell pepper add not only vibrant hues but also a variety of textures. The warm spices like cumin, turmeric, and paprika give the stew a rich depth of flavor, while the touch of lemon juice at the end enhances the freshness. This stew is filling, wholesome, and packed with nutrients.

For a Serving Size of Two:

Ingredients:

• 100 grams quinoa
• 150 grams diced carrots
• 100 grams diced zucchini
• 100 grams diced bell pepper (any color)
• 100 grams diced onion
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 400 ml vegetable broth (or water)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• Salt, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh cilantro, chopped (for garnish)

Procedure:

• Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until the onion is softened and translucent.
• Add the diced carrots, zucchini, and bell pepper to the pot. Stir to combine, and cook for 4-5 minutes, allowing the vegetables to soften. Sprinkle in the cumin, turmeric, black pepper, and paprika, and stir to coat the vegetables evenly with the spices.
• Add the rinsed quinoa to the pot, and stir to combine with the vegetables and spices. Pour in the vegetable broth (or water), bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, until the quinoa is cooked and the liquid has been absorbed.
• Add salt to taste, and stir in the lemon juice to brighten the flavors.
• Ladle the stew into bowls, and garnish with fresh cilantro before serving.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g