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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve over cooked quinoa To have quinoa and stew ready at the same time, start quinoa once you've added the potatoes to the stew Ingredients:
1 tsp olive oil |
1 onion, peeled, halved, and thinly slivered lengthwise |
2 cloves garlic, peeled and minced |
1 tomatoes, cubed |
8 ounces red potatoes, peeled scrubbed and quartered |
2 jalapeno peppers, rinsed, stemmed, seeded, and minced |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
12 ounces shrimp, rinsed peeled |
8 ounces whiting |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in a 5- to 6-quart pan over medium-high heat; add onion and garlic and stir often until onion is very limp, 8 to 10 minutes. Add tomatoes, 1 1/2 cups water, potatoes, chilies, cumin, chili powder, and salt; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender when pierced, 20 to 25 minutes.
2. Stir in seafood, if using. Cover and simmer until shrimp and fish are opaque but still moist-looking in the center of thickest part (cut to test), 3 to 4 minutes. Stir in cilantro. Spoon quinoa onto rimmed plates; top with stew.
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