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Three White Coats
Quinoa stew
INGREDIENTS
(4-6 servings)
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onion (1)
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garlic (4-5 cloves)
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ghee from grass-fed cows (1 Tbs)
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tomato (3-4)
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quinoa (3/4 cup)
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potato (1-2)
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frozen peas (1/2 lb)
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frozen corn (1/2 lb)
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water (6 cups)
METHOD
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In a large pot heat ghee and saute chopped onion with a pinch of salt for 3 minutes. Add chopped garlic, tomatoes, and cubed potatoes and cook for about 10 minutes.
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Add water and bring to a boil. Lower the heat, add well rinsed quinoa and simmer for about 12 minutes. Stir in peas and corn and cook for additional 5 minutes.
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Add salt and pepper to taste and serve with avocado and queso fresco (Mexican fresh cheese) or feta.
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