1 chilies such as jalapeños fresh green hot minced stemmed rinsed seeded
4 servings quinoa cooked
2 tablespoons cilantro leaves fresh chopped
2 cloves garlic minced peeled
0.5 teaspoon ground cumin
1 tablespoon olive oil
8 oz onion peeled halved
8 ounces thin-skinned potatoes white red scrubbed quartered ( 1 in. wide)
0.5 teaspoon salt
12 ounces shrimp shelled deveined rinsed per lb.),
8 ounces tilapia rinsed cut into 1-inch chunks
Equipment
frying pan
Directions
Heat oil in a 5- to 6-quart pan over medium-high heat; add onion and garlic and stir often until onion is very limp, 8 to 10 minutes.
Add tomatoes, 1 1/2 cups water, potatoes, chilies, cumin, chili powder, and salt; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender when pierced, 20 to 25 minutes.
Stir in seafood, if using. Cover and simmer until shrimp and fish are opaque but still moist-looking in the center of thickest part (cut to test), 3 to 4 minutes. Stir in cilantro. Spoon quinoa onto rimmed plates; top with stew.
