Quinoa stew


(4-6 servings)

  • onion (1)

  • garlic (4-5 cloves)

  • ghee from grass-fed cows (1 Tbs)

  • tomato (3-4)

  • quinoa (3/4 cup)

  • potato (1-2)

  • frozen peas (1/2 lb)

  • frozen corn (1/2 lb)

  • water (6 cups)



  • 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.


  • 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.  


  • Add salt and pepper to taste and serve with avocado and queso fresco (Mexican fresh cheese) or feta.

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