Our bodies are feeling the need for some clean food. Using winter veggies, this super green stew is a seasonal riff on our Caldo de Quinoa (p. 106). By roasting the vegetables in the oven, this stew highlights the flavor of the carrots, chayote, and potato. The vegetables and quinoa are then served with sautéed chard in a bath of a deep green cilantro broth. So much green!
You can use whatever veggies you have in the fridge. Be creative. I think what makes this stew unique is the green cilantro bath it is served in. Enjoy.
1/2 cup quinoa, cooked according to package directions 3 garlic cloves, minced 1/2 habanero, minced 1/2 tsp ground coriander 1/2 tsp ground cumin 1/2 salt 1/4 white pepper 1 tbsp olive oil 1 chayote, peeled, seeded, and diced 7 small rainbow carrots, scrubbed and cut into rounds 1 red potato, diced 1 white onion, cut in half and then sliced into thin ribbons 1 bunch rainbow chard 1 clove garlic, minced 1 tablespoon olive oil 1/2 bunch cilantro, including stems 1/2 habanero salt and pepper to taste 1 avocado, cut in chunks 2 green onions, finely diced 1 lime
Preheat over to 325 degree F.
In a molcajete, mash together garlic, habanero, coriander, cumin, salt, and pepper. Add olive oil and use pestle to create a paste. Combine chayote, carrots, potato, and onion with garlic/olive oil mixture and place in a glass dish.
Slow roast veggies at 325 degrees for 30-40 minutes or until vegetables cook through but chayote remains somewhat crisp.
Remove stems from chard, dice stems, and cut chard greens into ribbons. Add olive oil to medium sized pot on medium heat and add stems. Cook for 5 minutes or so until stems are tender. Add garlic and stir to release fragrance. Add chard greens and cook until greens have wilted. In a blender, combine 3 cups water, cilantro, and 1/2 habanero and blend. Add roasted vegetables, quinoa, and cilantro water to the pot with the chard. Add omore water if necessary. Bring mixture to a boil and then immediately remove from heat. Don't cook too long or you will lose the beautiful green color! Season with salt and pepper to taste. Serve stew topped with chunks of avocado, green onions, and squeeze of lime.