Conscience Quinoa

If you're looking for the perfect grain, look no further than quinoa. Originating from the Andean region of South America, this rice-like seed contains all amino acids and ample amounts of protein.  But be careful what you buy--look for fair trade companies that support sustainable farmers.  It's important to look out for the producers of quinoa, and who knows, there could be one local to you! Quinoa is hardy enough to be grown in many climates.  No wonder 2013 was the "Year of Quinoa."

The following recipe is a flavorful stew for all year.  Cozy up with hearty vegetables in the winter, or substitute in spinach and celery for a lighter summer meal!  Experiment and enjoy.

Quinoa Vegetable Stew, courtesy of Margaret Knudsen

1 tablespoon vegetable oil
1 small onion, chopped
1 red bell pepper, cut into 1⁄2 inch pieces
2 garlic cloves, minced
1 teaspoon paprika
3⁄4 teaspoon ground coriander
1⁄2 teaspoon ground cumin

Heat oil in a medium saucepan over medium heat until simmering. Add the above ingredients and cook, stirring often, until vegetables are softened and spices are fragrant, about 5 minutes. Stir in 1⁄2 cup water, scraping up any browned bits. Stir in:

2 cups vegetable or chicken broth

1 red potato (6 ounces), unpeeled, cut into 1⁄2 inch pieces

Bring to a simmer and cook for 10 minutes

Stir in:
1⁄2 cup quinoa, rinsed

Simmer for 8 minutes. Stir in:
1/3 cup fresh or frozen corn

Continue to simmer until vegetables and quinoa are just tender, 6-8 minutes.

Season with salt and pepper to taste. Serve with:

Chopped cilantro
Chopped avocado
Lime wedges
Crumbled queso fresco cheese or feta cheese