{"id":8680,"date":"2019-01-21T13:50:27","date_gmt":"2019-01-21T13:50:27","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/uncategorized\/crispy-fish-tacos-2\/"},"modified":"2019-01-21T14:34:18","modified_gmt":"2019-01-21T14:34:18","slug":"peruvian-vegetable-and-quinoa-stew","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/recipe\/peruvian-vegetable-and-quinoa-stew\/","title":{"rendered":"Peruvian Vegetable and Quinoa Stew"},"content":{"rendered":"<p><p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/?p=8489&amp;preview=true\">Back to Food Article<\/a><\/p><\/p>\n<div id=\"attachment_8682\" style=\"width: 643px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Peruvian-Vegetable-and-Quinoa-Stew-650-1.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8682\" class=\"size-full wp-image-8682\" src=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Peruvian-Vegetable-and-Quinoa-Stew-650-1.jpg\" alt=\"\" width=\"633\" height=\"650\" srcset=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Peruvian-Vegetable-and-Quinoa-Stew-650-1.jpg 633w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/01\/Peruvian-Vegetable-and-Quinoa-Stew-650-1-292x300.jpg 292w\" sizes=\"auto, (max-width: 633px) 100vw, 633px\" \/><\/a><p id=\"caption-attachment-8682\" class=\"wp-caption-text\">Photography by Bill Milne; Copyright owned by Sterling Publishing<\/p><\/div>\n<div class=\"recipe-card\"><\/p>\n<h3>Peruvian Vegetable and Quinoa Stew<\/h3>\n<p class=\"servings\">Makes 4 &#8211; 6 servings<\/p>\n<ul>\n<li>1 cup red quinoa<\/li>\n<li>2 ears fresh corn<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>1 medium red onion, diced<\/li>\n<li>1 orange or red bell pepper, seeds and ribs removed, diced<\/li>\n<li>3 garlic cloves, minced<\/li>\n<li>1 tablespoon smoked Spanish paprika<\/li>\n<li>1 tablespoon ground coriander<\/li>\n<li>2 teaspoons ground cumin<\/li>\n<li>6 cups Vegetable Stock (store-bought)<\/li>\n<li>1 pound redskin potatoes, cut into 3\/4-inch pieces<\/li>\n<li>Salt and freshly ground black pepper, to taste<\/li>\n<li>1 medium zucchini, diced<\/li>\n<li>3 ripe plum tomatoes, cored, seeded, and diced<\/li>\n<li>1\/4 pound queso fresco, crumbled, for serving<\/li>\n<li>1 avocado, diced, for serving<\/li>\n<li>1\/2 cup chopped fresh cilantro, for serving<\/li>\n<\/ul>\n<p>Place the quinoa in a strainer and rinse it well under cold running water. Set aside. Cut the kernels off the corn, reserving the cobs. Heat the oil in the Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring frequently, for 5 to 6 minutes, or until the vegetables soften. Stir in the garlic, paprika, coriander, and cumin, and cook, stirring constantly, for 30 seconds.<\/p>\n<p>Stir in the stock and potatoes, season with salt and pepper, and add the corncobs. Bring to a boil over high heat, and then reduce the heat to low and simmer the mixture for 10 minutes. Remove and discard the corncobs and stir in the quinoa.<\/p>\n<p>Bring the mIxture back to a boil and simmer for 8 minutes. Add the zucchini and tomatoes and cook for 5 minutes, then add the corn kernels and cook for an additional 2 minutes. Adjust the seasoning and ladle the stew into low bowls, topping each serving with queso fresco, avocado, and cilantro. Serve immediately.<\/p>\n<p>Mollusks, like fresh clams and mussels, need to go through a process called purging, which makes them \u201cspit out\u201d any grit from inside their shells, before you cook them. The result: tender mollusks that don\u2019t taste as if you\u2019re chewing on sandpaper. To purge the mollusks, scrub them well and then place them in a bowl of cold tap water and stir in a bit of salt. Then sprinkle cornmeal over the top of the water and allow the mollusks to sit for 30 to 45minutes. Remove them from the water, and rinse them again. The purging can be done up to 6 hours before you plan to cook clams or mussels. Refrigerate them, covered with a damp paper towel<\/p>\n<p>NOTE The stew can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, adding more stock as needed, because the stew thickens as it sits.<\/p>\n<p>VARIATION\n* Add 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces, to the Dutch oven along with the onion and bell pepper, and substitute chicken stock for the vegetable stock.\n<\/div>\n<p class=\"author-credit\">Reprinted with permission from<a href=\"https:\/\/www.amazon.com\/gp\/product\/1454929235\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1454929235&amp;linkCode=as2&amp;tag=healagin09-20&amp;linkId=a05b59c8f863b5e5a3f027e806324d69\" target=\"_blank\" rel=\"noopener noreferrer\"> One Pot Recipes <\/a>\u00a9 2018 by Ellen Brown, Sterling Epicure. Photography by Bill Milne<\/p>\n<p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/?p=8489&amp;preview=true\">Back to Food Article<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>View recipe<\/p>\n","protected":false},"author":3,"featured_media":8675,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,107],"tags":[],"class_list":["post-8680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-winter-2019-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=8680"}],"version-history":[{"count":2,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8680\/revisions"}],"predecessor-version":[{"id":8688,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/8680\/revisions\/8688"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/8675"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=8680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=8680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=8680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}