Active Time
N/A
Total Time
N/A
Yield
Serves : 4
© Scott Hocker

How to Make It

Step

In a large saucepan set over medium-high heat, add the oil. When the oil shimmers, add the onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Add the garlic, jalapeño, bay leaf, cumin, 1/4 teaspoon pepper and tomato paste and cook, stirring, for 30 seconds. Add the water, quinoa, squid and potatoes and bring to a boil. Season with salt to taste. Simmer until the squid, potatoes and quinoa are tender, about 20 minutes. Add parsley, stir, divide among four bowls and serve.

Make Ahead

The cooked stew can be refrigerated for two days. Reheat and add the parsley to finish.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5