Peruvian Quinoa Stew

Quinoa has been recognised as a superfood by NASA, who champion it as a key food source for deep space missions, and it’s become a winter staple for health conscious folk – here’s an easy and tasty stew to try from the people behind Quinola

You will need:

½ cup quinoa 80% pearl and 20% black quinoa mix

1 cup water

2 cups onions, chopped 

2 garlic cloves, crushed 

1 tbsp vegetable oil

1 celery stalk, chopped

1 carrot, cut diagonally into ¼-inch thick slices

1 bell pepper, cut into 1-inch pieces

1 cup courgette, cubed

1 cup aubergine, cubed 

2 cups undrained canned tomatoes

1 cup vegetable stock

2 tsp cumin, ground

½ tsp chili powder, or more to taste

1 tsp coriander, ground

Pinch of cayenne, to taste

2 tsp fresh oregano 

Salt, to taste

Chopped coriander, to serve

Grated cheddar, to serve (optional)


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


Taken from Quinola. For more information visit quinola.com