Tomato & Quinoa Stew


  • 2 Tablespoons of Olive Oil
  • 2 Teaspoons of Dried Oregano
  • 2 Cloves of Garlic
  • 1 White Onion
  • 3 Tablespoons of Balsamic Vinegar
  • 2 Red Peppers
  • 1 Aubergine
  • 2 x 400g Tinned Tomatoes
  • 2 Cups of Stock (500ml)
  • 1/2 Cup (85g) of Quinoa, Uncooked
  • 1 Tin of Chickpeas

This is an old recipe that I’ve tweaked a little. It’s the best dinner on a wet and windy day. The balsamic vinegar adds such gorgeous flavour to the melt in the mouth aubergines and peppers, which cook slowly as it bubbles away. A little quinoa goes a long way, speckling throughout the rich tomato stew making it lovely and hearty. It makes such delicious leftovers, too.

Add the olive oil to a large pot on medium heat. Sprinkle in the dried oregano  and swirl it in the oil.

Dice the onion and mince the garlic and then add them to the pot, stirring well to toss them in the oregano. Cook for a few minutes, stirring regularly, until the onions are soft.

While the onions are cooking, chop the aubergine into cubes and the peppers into small pieces.

Add the balsamic vinegar to the onions. Then add in the peppers and aubergines and toss everything well so that all the vegetables are coated in the balsamic and onion. Let it all cook for a few minutes, stirring often, until the veg starts to soften slightly. Then pour in the stock and tomatoes and stir. Bring it to a simmer and let it bubble gently for about 20 minutes.

After 20 minutes, stir in the uncooked quinoa and the drained chickpeas. Continue to let it simmer for another 20 minutes, then serve.




16 Comments to Tomato & Quinoa Stew

  1. Rhona says:

    Hi Indy,

    This looks delicious, will definitely be trying it. One question though, does different types of quinoa take longer to cook? I use white quinoa ib stews and it always takes 30-40 mins to cook. Is there a quick cook version? Many thanks, Rhona

    • Indy Power says:

      Hi Rhona, no this isn’t a quick cook version. Quinoa should only take about 15 minutes to cook, depending on the quantity your making. As this is such a small amount it cooks quite quickly in the stew. Hope you enjoy it!x

  2. Grace says:

    can’t wait to try this!! Any recommendations on what u could substitute for balsamic vinegar (as I’ve been told to avoid this)?

  3. Susan says:

    I made this today and it’s lovely. Can you freeze this or how long can you keep it in the fridge for? Thanks

    • Indy Power says:

      So glad you like it! It will keep in the fridge in an airtight container for about 5 days. I haven’t tried freezing it before but it should work fine x

  4. Niamh says:

    Could I add uncooked wholewheat couscous into the stew in the same way as the quinoa or would I have to cook it separately?

    • Indy Power says:

      Yes you could! if using cooked, add it in at the last second just long enough to heat it but if using uncooked then add it in as you would the quinoa. Hope it works for you!x

  5. noel says:

    Can we use fresh oregano from the garden?

  6. Brian says:

    Can this be frozen?

  7. Linda Buckley says:

    Hi Indy, Is it possible to freeze this stew?

  8. Joan McH says:

    This was sooo good! I added chilli powder and cyanne pepper as I love spicy food. But my was it filling. Loved it. This morning I tried your Cacao Overnight Oats, so gorgeous, like a heavenly chocolate dessert. Total thumbs up ????????