This is a recipe inspired by my Bolivian friend. Quinoa and potatoes are native to the Andes, and tomatoes and chilies are native to nearby central Americas. This vegan version of this stew is hearty and delicious.
Ingredients:
1 cup quinoa
4 cups vegan stock or water
1 large onion, chopped
4 potatoes, chopped
2 large tomatoes, chopped
1 bunch of spinach, whole
2 tablespoon Avocado oil
Salt and pepper to taste
Steps:
Start with a heating oil in a large pot. Add the potatoes and salt, and cook, stirring frequently, for 2-3 minutes. Add the quinoa, stir for a minute. Add the onions, and cook till they start browning. Add the water, bring to boil, then simmer for about 15 minutes. Add the tomatoes, and cook for 5 more minutes. If the potatoes are not cooked, continue cooking for longer. Add spinach, and salt and pepper as needed. Remove from heat and serve hot.
Notes:
While spinach is non-native vegetable, it works well in this stew. For an American green use Amaranth leaves. You can also use sweet potatoes or squash in this stew for a more complex flavor.
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