Quinoa and Vegetable Stew is based on a dish common in the Andean regions of South America. Red bell peppers, tomatoes, red potatoes, sweet corn, and peas make for a hearty, fresh mix of vegetables. To give the stew body, we cook the potatoes until they are very soft and have released their starches. Traditional garnishes of queso fresco, avocado, and cilantro add richness and color. For a Savory Corn Muffin with great cornmeal flavor, we use a ratio of 2 parts cornmeal to 1 part flour and ditch the copious amount of sugar found in most recipes. To keep the muffins from becoming dry, we precook a portion of the cornmeal with milk to make a polenta-like porridge. This hydrates and gels the starch in the cornmeal and traps free water to produce a supermoist muffin.
Printable Shopping Lists: Quinoa and Vegetable Stew and Corn Muffins