If you haven't heard of quinoa, or if you have heard of quinoa but haven't cooked with it, you should definitely make this recipe to try it out! I first heard of quinoa while I was living in Ecuador because it orginates in the Andes Mountains there, but it has recently become a lot more popular here in the U.S. Quinoa is a grain that I like to describe as a cross between rice and pasta, but the grains are teeny tiny. It's very healthy because it's super high in protein and a good source of fiber, phosphorus, magnesium, and iron. It's also gluten-free! It doesn't have much flavor, but just adds texture.
We told my 2 1/2 year old boy that the quinoa were monster eggs, and he gobbled it right up. His exact words were "monster eggs good!" And I'm happy that he's eating something good for him.
I love making stews and soups because they are so healthy and always delicious! This stew has a nice spicy kick to it that could be doctored up or down, depending on your spiciness preference.
Also, the recipe says to cook the quinoa beforehand, but I had to simmer mine for 20+ minutes to get the potatoes tender enough, so you could probably throw the uncooked quinoa in with the potatoes and it would get cooked while you simmered. It would save you time and a dirty dish.
I wasn't going for presentation with this picture, but you can see waht it looks like.