The cumin, tomato and jalapeño give this easy pork and quinoa stew a decidedly South American feel. Slideshow: More Quinoa Recipes 

Scott Hocker
September 2013

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© Scott Hocker

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan set over medium-high heat, add 1 tablespoon of the oil. When the oil shimmers, add the pork and brown on all sides. Transfer the pork to a plate or bowl.

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  • Heat the remaining 2 tablespoons of oil over medium-high heat. When shimmering, 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, reserved pork and potatoes and bring to a boil. Season with salt to taste. Simmer until the pork, 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.

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