| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 10g | 1.5g | 42g |
| sugars | fibre | protein | salt |
| 6g | 7g | 9g | 1g |
Why I Love Argentine Guiso de quinoa y verduras
As someone who spent their childhood in the rich culinary landscape of Texas, my culinary journey has always been vibrant, lively, and deeply personal. That’s why recipes like Guiso de quinoa y verduras hold a special place in my heart. This Argentine dish filled with nutritious quinoa and an array of colorful vegetables is more than just a meal; it’s a celebration of flavors, textures, and heritage that brings people together.
Healthy Comfort Food
When I first encountered Guiso de quinoa y verduras, it was love at first bite. The nutty taste of quinoa, combined with the sweetness of carrots, the vibrant crunch of bell peppers, and the savory broth, makes this dish a perfect example of how comfort food can be both delicious and wholesome. Growing up in a household where food was both sustenance and a form of love, this dish brought back memories of family gatherings and shared meals around the table.
A Balanced, Nutritious Meal
The nutritional benefits of quinoa, a superfood rich in protein, fiber, and essential amino acids, paired with a variety of vegetables, make this stew a perfect match for anyone looking to maintain a healthy lifestyle. It’s a great alternative to heavier stews and offers a lighter yet equally satisfying experience. Plus, the flexibility of this dish is another reason I adore it – you can easily swap the vegetables based on what’s in season or what you have on hand.
If you love hearty, flavorful one-pot meals, you’ll find that Guiso de quinoa y verduras is quite similar to dishes like Ratatouille or even a classic Minestrone soup. The beauty of this recipe lies in its adaptability and the harmony of its ingredients. Each bite offers a delightful combination of textures and tastes, making it perfect as a standalone meal, or as a side dish to a grilled protein like chicken or fish.
Inspired by the diverse culinary offerings from chefs like Francis Mallmann, who celebrates the robust flavors of Argentine cuisine, this dish brings a touch of South American warmth into my kitchen. You might find it complements beautifully with a good bottle of Malbec and a fresh, leafy green salad, offering a balanced, nutrient-packed dining experience that’s hard to beat.
In a world full of fast-food temptations and hurried meals, taking the time to prepare a dish like Guiso de quinoa y verduras feels like a nourishing hug from the inside out. Whether you’re cooking for your family or just for yourself, I believe this recipe will not only satisfy your hunger but also your soul.
What You’ll Need
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium carrots, diced
- 2 medium zucchinis, diced
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup corn kernels (frozen or fresh)
- 1/2 cup chopped fresh parsley
- Lemon wedges (optional, for serving)
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Method
Step One
Rinse the quinoa under cold water until the water runs clear. This helps remove the natural coating, called saponin, which can make it taste bitter.
Step Two
In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes.
Step Three
Add the minced garlic, diced red bell pepper, and diced yellow bell pepper to the pot. Cook for another 3-4 minutes until the peppers start to soften.
Step Four
Stir in the diced carrots and zucchinis. Cook for about 5 minutes, stirring occasionally.
Step Five
Add the rinsed quinoa to the pot along with the vegetable broth and diced tomatoes (with their juices). Stir well to combine.
Step Six
Season the mixture with smoked paprika, ground cumin, dried oregano, salt, and pepper. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the quinoa is cooked and the vegetables are tender.
Step Seven
Stir in the frozen peas and corn kernels. Cook for an additional 5 minutes until the peas and corn are heated through.
Step Eight
Remove the pot from heat and stir in the chopped fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
Step Nine
Serve the guiso de quinoa y verduras hot, with optional lemon wedges on the side for squeezing over individual servings. Enjoy!
