"Casserole" refers to a deep dish in which food can be baked and served. Today, it refers to the food cooked in a casserole. Taking a typical meat dish from Ecuador, Peru, and Bolivia, and using quinoa instead, gives a vegetarian dish packed with vitamins A and C, plus iron, zinc, potassium and calcium.
La Quinua Cazuela
Serve 6-8
1 Tbs. (15 ml) olive oil
1 cup (240 g) organic chopped leek
1 chopped onion
4-6 minced garlic cloves
1 tsp. (5 ml) each: paprika, cumin and black pepper
pinch or two red pepper flakes to taste
8 cups (1890 ml) vegetable broth
1 cup (240 ml) each: well rinsed quinoa and organic frozen peas or edamame beans
4 large organic cabbage leaves, rinsed and diced
1 pound (450 g) organic potatoes, cut into cubes
2 organic carrots, cut into cubes
1/2 cup (120 ml) each: peanut butter and milk (dairy-free almond milk)
minced fresh or dried parsley or cilantro
optional: add other vegetables to taste
1. In a casserole dish, heat the oil over low heat.
2. Add the leeks and onions, stir and cook about 5 minutes.
3. Add garlic, paprika, cumin, black pepper, and red pepper flakes.
4. Cook and stir for 30 seconds.
5. Add 2 cups (480 ml) vegetable broth and bring to a boil.
6. Reduce to low and simmer for 15 minutes.
7. Add the remaining broth and bring to a boil.
8. Add the quinoa, cabbage, carrots, potatoes, (and optional vegetables) cover and cook about 20 minutes.
9. In a blender, combine the peanut butter and milk.
10. Add the peanut butter-milk mixture to the casserole with the peas or edamame beans.
11. Stir well and simmer for 5 minutes.
(a) Add more broth if stew is too thick.
(b) It should be medium thick.
12. Garnish with cilantro or parsley.
13. Serve with dark bread and a salad.
¡Buen Provecho!
-modified Cooking with Ancient Grains
