Photo: Brian Woodcock; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 1/2 cup quinoa and 1 cup zucchini mixture)

This simple stew, boldly flavored with exotic spices and packed with vegetables, is endlessly adaptable. You can try it any time of year with seasonal vegetables, adjusting the liquid and cooking time accordingly.

How to Make It

Step 1

Bring 1 cup water, quinoa, and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed.

Step 2

Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion to pan; sauté 4 minutes. Add cumin, coriander, cinnamon, turmeric, and garlic; cook 1 minute, stirring constantly. Add tomatoes; cook 2 minutes or until tomatoes begin to release their liquid. Add chickpeas and zucchini. Cover, reduce heat to medium, and cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper. Serve zucchini mixture with quinoa.

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