Vegan Stew with Red Quinoa and Coconut Milk
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g quinoa, red
- 250 ml water
- 1 zucchini
- 1 red pepper (s)
- 1 clove garlic
- 2 tablespoon fried onions
- 1 tablespoon paprika powder, noble sweet
- 1 tablespoon paprika powder, hot pink
- 2 tablespoon tomato paste
- 200 ml coconut milk
- 2 tablespoon ajvar
- 150 g cocktail tomatoes
- 5 piece (s) tomato (s), dried
- salt and pepper
- Vegetable broth, grained
- oregano
- Tabasco, optional
Print Recipe
Pin Recipe Instructions
- Boil the quinoa with approx. 250 ml water in a suitable saucepan for 10 minutes.
- Meanwhile, cut the vegetables into small pieces and finely dice the garlic. When the 10 minutes are up, turn the stove down to medium level and add all the ingredients except for the tomatoes and the sun-dried tomatoes. Cut these into small pieces and add to the pot after another 5 minutes.
- Simmer for about 15 minutes and season to taste. If you like it spicy, you can add some Tabasco.
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