Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Notes: To have quinoa and stew ready at the same time, start quinoa once you've added the potatoes to the stew (step 1). Small squid (calamari) are sold cleaned and cut into rings at many specialty stores and seafood markets.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 5- to 6-quart pan over medium-high heat; add onion and garlic and stir often until onion is very limp, 8 to 10 minutes. Add tomatoes, 1 1/2 cups water, potatoes, chilies, cumin, chili powder, and salt; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender when pierced, 20 to 25 minutes.

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  • Stir in seafood, if using. Cover and simmer until shrimp and fish are opaque but still moist-looking in the center of thickest part (cut to test), 3 to 4 minutes. Stir in cilantro. Spoon quinoa onto rimmed plates; top with stew.

  • Nutrition analysis per serving of seafood stew.

Nutrition Facts

262 calories; calories from fat 24%; protein 32g; fat 6.9g; saturated fat 0.8g; carbohydrates 19g; fiber 4.4g; sodium 823mg; cholesterol 156mg.
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