CookingBauer XcelNew you

Quinoa stew

CookingBauer XcelNew you
Quinoa stew


  1. Rinse quinoa well with cold water. Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.
  2. While the quinoa is cooking, place the onions, garlic and vegetable oil in covered soup pot and sauté on medium heat for 5 to 8 minutes or until slightly caramelized.
  3. Add celery and carrots to the soup pot and cook an additional 5 minutes, stirring often.
  4. Add the bell pepper, courgette, aubergine, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chilli powder, coriander, cayenne and oregano to the soup pot.
  5. Simmer covered for 10 to 15 minutes or until vegetables are tender.
  6. Stir in cooked quinoa and salt to taste.  Top with coriander and grated cheese, if desired, and serve immediately.

Recipe from Quinola

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A healthy, fibrous winter warmer


64g quinoa80% pearl and 20% black quinoa mix
340g cup water
380g chopped onions
2 garlic cloves, minced or pressed
1 tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, cut on the diagonal into ¼-inch thick slices
190g bell pepper, cut into 1-inch pieces
190g cubed courgette
1 aubergine
260g undrained chopped fresh or canned tomatoes
128g cup water or vegetable stock
2 teaspoons ground cumin
½ teaspoon chilli powder
1 teaspoon ground coriander
Pinch of cayenne
2 teaspoons fresh oregano or 1 teaspoon dried oregano
Chopped coriander
Grated Cheddar or Monterey Jack cheese


Time: 20-30 minutes
Serves: 4
Nutrition: n/a