South American Quinoa Stew

By devogirl

For a soup that will deliver more long-lasting energy, omit the potatoes and increase the amount of yams to 7 cups.

Ingredients

• 1 Tbsp cumin seeds
• 2 Tbsp evoo
• 1 cup coarsely chopped onion
• 1 cup quinoa, rinsed
• 8 cups water
• 4 cups diced potatoes, in 1/2-inch cubes
• 3 cups diced yams, in 1/2 inch cubes
• 1 chile pepper, dried or fresh, seeded and chopped
• 2 tsp sea salt
• 2 tsp ground cumin
• 2 cups diced tomatillos
• 1/2 cup coarsely chopped cilantro
• 8 small cloves garlic, pressed

Preparation

Step 1

Toast the cumin seeds in a large soup pot over medium heat, stirring often, for about 1 min. Add the oil, onion, and quinoa and saute for about 5 mins until the onion begins to soften. Add the water, potatoes and yams, then stir in the chile pepper, salt, and ground cumin. Bring to boil over high heat, then lower the heat, cover, and simmer for 15-20 mins, until the potatoes are soft.
Stir in the tomatillos, cilantro and garlic. Taste and adjust the seasoning if desired.