Quinoa Stew

• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 onion, diced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 3 cups yellow potatoes, diced
• 1 cup zucchini, diced
• 1 cup quinoa, rinsed
• 4 cups vegetable stock (or chicken stock)
• 2 chipotle chiles in adobo, seeds removed, minced
• 1 (15 ounce) can diced tomatoes
• 1 cup corn kernel
• salt and black pepper
• 2 teaspoons lemon zest, freshly grated

1. In a large pot or high-sided saute pan, heat oil over medium-high heat.
2. Add the garlic, onion, cumin and oregano.
3. Saute until the onions are tender, stirring, about 3 minutes.
4. Add potatoes and zucchini and saute, stirring, until the potatoes are lightly browned.
5. Add quinoa and toast, stirring, until golden brown in color, about 1 minute.
6. Add stock, chipotle chilies, and tomatoes.
7. Bring to a boil, cover and reduce heat to a simmer.
8. Cook about 30 minutes, or until the potatoes are tender.
9. Add corn, season to taste, and simmer 5 more minutes.
10. Serve hot with a sprinkle of fresh lemon zest.

vegetable oil, garlic, onion, ground cumin, oregano, yellow potatoes, zucchini, quinoa, vegetable stock, chiles, tomatoes, corn kernel, salt, lemon zest

Taken from www.food.com/recipe/quinoa-stew-427831 (may not work)