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Main course · Peruvian

Quinua Guisada con Verduras (Vegan Quinoa Vegetable Stew)

35 min Serves 4 ~333 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 250 g quinoa
  • 1 courgette, diced
  • 1 red pepper, diced
  • 100 g frozen peas
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 2 ripe tomatoes
  • 600 ml vegetable stock
  • 1 tbsp olive oil

Nutrition (per serving)

Calories
333 kcal
Protein
12.7 g
Carbohydrate
47.2 g
of which sugars
8.2 g
Fat
8 g
of which saturates
1.1 g
Fibre
8.2 g
Salt
1.16 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large pan and cook the onion, garlic and red pepper for 6 minutes until softened.

  2. 2

    Add the tomatoes and cook for 3 minutes, then stir in the quinoa and courgette.

  3. 3

    Pour in the vegetable stock, bring to a simmer, cover and cook for 15-18 minutes, until the quinoa is tender.

  4. 4

    Stir in the frozen peas and cook for 3 minutes more.

  5. 5

    Serve in bowls.

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