Peruvian Quinoa And Potato Stew

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HuffPost Taste
Nutrition per serving    (USDA % daily values)
CAL
330
FAT
39%
CHOL
0%
SOD
3%

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Ingredients for 4 servings

2 tablespoons vegetable or canola oil

1 cup quinoa, rinsed and drained well in a fine sieve

2 1/4 cups water

1 cup finely chopped onion

1 8-ounce Yukon Gold potato (1 medium), peeled and cut into 1/2-inch chunks

Fresh cilantro for serving

1 garlic clove, finely chopped

1 1/2 tablespoons tomato paste

8 ounces fresh mozarella, cut into small slices

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