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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A spicy, hearty vegetarian dish. You won't even miss the meat! Ingredients:
1 tablespoon vegetable oil |
2 garlic cloves, minced |
1 onion, diced |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
3 cups yellow potatoes, diced |
1 cup zucchini, diced |
1 cup quinoa, rinsed |
4 cups vegetable stock (or chicken stock) |
2 chipotle chiles in adobo, seeds removed, minced |
1 (15 ounce) can diced tomatoes |
1 cup corn kernel |
salt and black pepper |
2 teaspoons lemon zest, freshly grated |
Directions:
1. In a large pot or high-sided sauté pan, heat oil over medium-high heat. Add the garlic, onion, cumin and oregano. Sauté until the onions are tender, stirring, about 3 minutes.
2. Add potatoes and zucchini and sauté, stirring, until the potatoes are lightly browned.
3. Add quinoa and toast, stirring, until golden brown in color, about 1 minute.
4. Add stock, chipotle chilies, and tomatoes. Bring to a boil, cover and reduce heat to a simmer. Cook about 30 minutes, or until the potatoes are tender.
5. Add corn, season to taste, and simmer 5 more minutes.
6. Serve hot with a sprinkle of fresh lemon zest.
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