Veggie Stew with Quinoa and Yogurt

  • Difficulty: Medium
  • 45 minutes
  • 2 servings
Veggie Stew with Quinoa and Yogurt

This dish combines quinoa with a yogurt-feta cream and a rich vegetable stew. The latter is made of onion, garlic, beet, tomatoes, and chickpeas, flavored with raisins, cumin, and coriander, all cooked in vegetable stock and not too much oil. Give it a try.

Ingredients

For the quinoa:

2 ounces of quinoa
salt

For the stew:

½ onion, chopped
1 tablespoon vegetable oil
1 garlic clove, diced
2 ounces of canned beets, chopped
1 tomato, diced
¼ cup vegetable stock
1 tablespoon white wine vinegar
1 tablespoon raisins
1 teaspoon cumin seeds
1 teaspoon coriander seeds
salt
pepper
4 ounces of chickpeas

For the yogurt-feta cream:

2 tablespoons of yogurt
1-ounce feta cheese

Steps

  1. For the quinoa:
    Fill a cooking pot halfway with water, bring it to a boil and add the quinoa. Add some salt and cook until all the water has absorbed. Set aside.
  2. For the stew:
    Heat the vegetable oil in a skillet over low heat and add the onion. As it starts getting tender, stir and add the garlic, canned beets, tomato, vegetable stock, white wine vinegar, raisins, cumin, coriander, and chickpeas. Season with salt and pepper, too. Cook and stir until reduced. Set aside.
  3. For the yogurt-feta cream:
    Add the yogurt and the feta to a smaller bowl and mix them.
  4. Strain the cooked quinoa and serve it with the stew and yogurt-feta cream.

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