Quinoa Stew

Ingredients

1 tablespoon vegetable oil

2 cloves garlic, minced

1 large onion, diced

1 tablespoon ground cumin

1 tablespoon oregano

3 cups red potatoes, diced

1 cup quinoa, rinsed

4 cups vegetable stock

1 chipotle chile, seeded and minced

1 cup tomatoes, diced

1 cup corn kernels

salt and pepper, to taste

Preparation

In large pot, heat oil over medium-high heat. Saute garlic, onion, cumin and oregano, stirring, until onions are tender, about 3 minutes. Add potatoes and saute, stirring, until lightly browned, about 5 minutes. Add quinoa and toast, stirring, until light golden color, about 1 minute. Add stock, reduce heat.

Cover and simmer until potatoes are tender, about 30 minutes. Add corn; season to taste with salt and pepper and cook 5 minutes longer. Serve immediately.