Red Quinoa Stew

Red quinoa cooked with spices with the addition of cooked carrots - great addition for vegans

  • AdditionsType
  • MediumDifficulty
  • 15-30 minPrep. Time
  • 7Serving/Unit


The Quinoa Stew
Red quinoa, 2 cups
Canola oil, 3 tablespoons
or melted butter
Cardamom, 1/2 flat teaspoon
Ground cloves, 1/4 flat teaspoon
Cinnamon, 1/2 flat teaspoon
Ground allspice, 1/2 flat teaspoon
Garlic, 1 clove
Boiling water, 3.5 cups
Salt, 1 flat teaspoon
Black pepper, 1/2 flat teaspoon
The Carrots
Carrot, 2 medium units
peeled and cut into cubes
Vegetable stock, as needed
for cooking the carrots
Parsley, 3 tablespoons
Dill, 3 tablespoons
For Serving
Sunflower sprouts, 1 handful


1. Lightly fry over low heat the cardamom, cloves, cinnamon and allspice (without salt and pepper). Be careful not to burn so it won’t turn bitter.
2. Add the garlic and washed and strained red quinoa. Stir continuously so that everything is covered with the seasoned oil. After about 2 minutes add 3.5 cups of boiling water, salt and black pepper, cover the pot well and cook for 20 minutes.
3. Meanwhile, cook the carrot cubes in a stock consisting of all the root vegetables (turnips, kohlrabi, onions, garlic, leeks, thyme leaves and 6 allspice berries) for at least two hours over low heat. In the last half hour add the parsley and dill.
4. Remove the carrot when checking that it is ready, otherwise continue until ready.
5. Arrange the carrots on the red quinoa stew and serve.
6. Bon appetite (:

Total time: 2-3 hours

The nutritional value does not include the vegetable stock and the sunflower sprouts. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 234 cal 110 cal
Proteins 8 g 4 g
Carbohydrates 36 g 17 g
Fat 7 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Nurit Peled Recipe by Nurit Peled
Red Quinoa Stew
Quinoa stew for vegetarians and vegans