Ingredients with Measurements:
- 1 cup quinoa
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup chickpeas, drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh strainer and set aside.
2. Heat olive oil in a large pot over medium heat.
3. Add onion and garlic and sauté until softened, about 5 minutes.
4. Add carrots, potatoes, green beans, chickpeas, diced tomatoes, vegetable broth, paprika, oregano, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until vegetables are tender.
6. Add quinoa to the pot and stir to combine.
7. Cover and simmer for an additional 15 minutes, or until quinoa is cooked and broth is absorbed.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 900mg
Total carbohydrates: 53g
Dietary fiber: 12g
Total sugars: 9g
Protein: 12g
Substitutions for ingredients:
- Quinoa can be substituted with rice or barley.
- Chickpeas can be substituted with any other type of beans.
- Green beans can be substituted with any other type of vegetable.
Variations:
- Add tofu or tempeh for extra protein.
- Use different spices such as cumin, coriander, or turmeric for a different flavor.
- Add a can of corn for extra sweetness.
Tips and tricks:
- Rinse quinoa before cooking to remove any bitterness.
- Use a large pot to prevent overflowing while cooking.
- Add more broth if needed to prevent burning.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in bowls with a garnish of fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the broth is not absorbed after 15 minutes, continue to simmer until it is absorbed.
Food safety advice:
- Make sure to cook quinoa and vegetables thoroughly to prevent foodborne illness.
Food history:
- Puchero is a traditional Spanish stew that typically includes meat and vegetables.
Flavor profiles:
- This vegetarian version of puchero is hearty and flavorful with a blend of spices and vegetables.
Serving suggestions:
- Serve hot with crusty bread or a side salad for a complete meal.
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Region: Peruvian