Ecuadorian Quinoa And Vegetable Stew

• 1 cup quinoa
• 2 tablespoons olive oil
• 2 cups chopped onion about 1 large onion
• 3 cloves garlic chopped
• 1 cup potato diced
• 1 red bell pepper large, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 14 1/2 ounces diced tomatoes
• 14 1/2 ounces fava beans
• 4 cups chicken stock
• 1 lime
• kosher salt
• freshly ground black pepper
• chopped cilantro for garnish

1. Rinse quinoa well in a fine mesh strainer under cool water; set aside to drain.
2. Heat oil in a large stock pot over medium heat.
3. Add the onion and garlic and cook for about 5 minutes or until lightly browned.
4. Add the quinoa, potato, red pepper, spices, tomatoes, fava beans, chicken stock and lime juice; season to taste with salt and pepper.
5. Bring to a boil; cover and reduce to a simmer for 10 minutes.
6. Ladle into bowls and garnish with fresh cilantro.

quinoa, olive oil, onion, garlic, potato diced, red bell pepper, ground coriander, ground cumin, oregano, tomatoes, beans, chicken stock, lime, kosher salt, freshly ground black pepper, cilantro

Taken from www.yummly.com/recipe/Ecuadorian-Quinoa-and-Vegetable-Stew-1654779 (may not work)