Curried Vegetable Stew With Quinoa

Ingredients

• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/4 cups water
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh cilantro
• 1 head cauliflower, cut into florets
• 2 zucchini, diced
• 1 cup green beans, cut into 1/2-inch diagonal pieces
• 1 cup canned chickpeas, drained and rinsed
• 1 cup diced fresh tomatoes
• Cooked quinoa

Directions

1. Stir spices, salt, pepper and 2 tablespoons of the water together in a small bowl until smooth. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften.
3. Add cauliflower, zucchini and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender.
4. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with quinoa, if desired.