Charquican de Quinoa (Gluten-Free)

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Diced Beef (or vegetarian substitute)
• 1 cup Butternut Squash
• 1 cup Corn
• 1 cup Green Beans
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Dried Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 cup Vegetable Broth

Instructions

1. 1Rinse the 1 cup of Quinoa thoroughly under cold running water. Combine the rinsed quinoa with the 2 cups of Water in a medium saucepan. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until all the water has been absorbed. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork and set it aside.
2. 2Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 medium Onion, finely chopped, and the 2 cloves of Garlic, minced. Sauté, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Add the 1 cup of Diced Beef (or vegetarian substitute) to the pot. Cook, stirring occasionally, until the beef is browned on all sides, about 5-7 minutes. If using beef, ensure it reaches an internal temperature of 160°F (71°C).
4. 4Add the 1 cup of Butternut Squash, cut into 1/2-inch cubes, the 1 cup of Corn, and the 1 cup of Green Beans, trimmed and cut into 1-inch pieces, to the pot. Cook, stirring occasionally, for 5 minutes, allowing the vegetables to slightly soften.
5. 5Stir in the 1 teaspoon of Smoked Paprika, the 0.5 teaspoon of Dried Oregano, the 0.5 teaspoon of Salt, and the 0.25 teaspoon of Black Pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
6. 6Pour in the 1 cup of Vegetable Broth. Bring the mixture to a gentle simmer over medium heat (300°F / 150°C). Reduce the heat to low, cover the pot, and cook for 15 minutes, or until the butternut squash and green beans are tender when pierced with a fork.
7. 7Stir the cooked 1 cup of Quinoa into the pot with the stew. Mix everything together thoroughly and continue to cook over low heat for 2-3 minutes, stirring occasionally, until the quinoa is heated through.
8. 8Serve the Charquican de Quinoa hot.

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