Quinoa Stew

Native to Peru, quinoa (pronounced keen wah) was the mother grain of the Incas for centuries. But with the Spanish invasion, quinoa became relegated to the staple of peasants, where it would have remained if not for the demanding palates of American diners. Quinoa is a pseudocereal that grows in the Andean zone. It was of great nutritional value in ancient times, together with the potatoes and maize. The quinoa has a lot of protein (12%-18%) and contains a balanced set of essential amino acids. Quinoa doesn’t have gluten and it’s easy to digest.

Ingredients

• 1/2 cup quinoa
• 1 cup summer squash
• 2 cup onion
• 2 tbsp olive oil
• 1 carrot
• 1 stalk celery
• 1 bell pepper
• 28 oz tomato
• 1 cup vegetable broth
• 2 clove garlic
• 1/2 tsp chili powder
• 2 tsp cumin
• 1 tsp oregano

Directions

1. Cook quinoa in one cup water, set aside.
2. Chop all veggies.
3. Saute onion and garlic for five mins, add carrot and celery, cook for another five mins. Add remaining ingredients and cook covered for 15-20 mins until veggies are tender.
4. Stir in quinoa and serve.
5. Can be topped off with cheese (cheddar or jack) and fresh cilantro.