Creamy Quinoa Corn And Vegetable Stew Vegan Recipes

CREAMY QUINOA AND VEGETABLE SOUP

Creamy Quinoa and Vegetable Soup image

This is a very quick and easy soup. Quinoa is a grain found in most health food stores, and many large grocery stores. It is a complete protein containing all 8 amino acids, so serve this soup with a whole-wheat roll for a filling and nutritious lunch.

Provided by PensyGirl

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

2 cups beef broth
½ cup water
½ cup quinoa
3 green onions, chopped
1 (8 ounce) can sliced mushrooms, drained
1 cup fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon chopped fresh tarragon
1 (5 ounce) can evaporated milk
1 pinch salt and pepper to taste

Steps:

Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 45.9 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 8.1 g, Protein 17.1 g, SaturatedFat 3.8 g, Sodium 1350.2 mg, Sugar 10.5 g

PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)

Peruvian Quinoa Stew....(Vegan/Vegetarian) image

Yet another one from Moosewood cooks at home. I guess I'm in the mood for stew! You can top this with grated cheddar if you like (or vegan cheese for that mater). Cilantro is optional, but I think it really makes it. I also like cornbread with this - very satisying.

Provided by magpie diner

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup quinoa
1 cup water
1 onion, diced
2 garlic cloves, minced
2 tablespoons oil (any light oil)
1 celery rib, chopped
1 carrot, sliced (1/4-inch thick slices)
1 bell pepper, cut into 1-inch pieces (any colour)
1/2 zucchini, cubed
2 cups chopped tomatoes (fresh or canned, undrained, a 28oz/800 ml tin works well)
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 pinch cayenne (or to your taste)
1 teaspoon dried oregano (or 2 tsp fresh)
1 cup vegetable stock
fresh cilantro, finely chopped (optional)

Steps:

Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.

CREAMY QUINOA, CORN, AND VEGETABLE STEW (VEGAN)

Creamy Quinoa, Corn, and Vegetable Stew (Vegan) image

This recipe is loosely based on 'R's hearty breakfast stew' at R Thomas Deluxe Grill, in Atlanta. It is highly versatile, sometimes I also put spinach and mushrooms in it, but I think there are many more possible additions. I'm not actually vegan, and I eat this for breakfast with chicken. I used to eat a lot of carbs for breakfast, albeit healthy ones, like whole grain breakfast muffins. Since I started eating this, I feel so much better in the morning, it is still filling but I have considerably more energy.

Provided by Cleatuslives

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) bag frozen corn, thawed
1 small onion, diced
1 medium carrot, diced
1 tablespoon olive oil
4 cups vegetable stock or 4 cups water
1 tablespoon Herbamare herb seasoning salt (or to taste)
1/2 cup quinoa
1/2 cup frozen peas
2 nori, shredded into small bits
2 cups soymilk (rice or almond also works)
salt and pepper

Steps:

Blend corn until half pureed.
In stockpot, sautee onion and carrot until the onion is transparent, about 5 minutes.
Meanwhile, grind quinoa in a cuisinart or coffee grinder to a fine consistency.
Add corn, vegetable stock and Herbamare and let simmer, uncovered, for 20 minutes.
Add ground quinoa to pot, stirring frequently, for just a few minutes until it reaches a thick, porridge consistency.
Add peas, nori, and soy milk and continue cooking until stew is heated through.
Season with salt and pepper.

Nutrition Facts : Calories 200.3, Fat 5.3, SaturatedFat 0.7, Sodium 71, Carbohydrate 33.4, Fiber 4.7, Sugar 2, Protein 8.6

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