Peruvian Quinoa Pork Stew


  • 1 teaspoon olive oil
  • 1 pound boneless pork shoulder, cut into 1-inch pieces
  • Kosher salt and ground black pepper to taste
  • 1 1/2 cups red and yellow bell peppers, sliced (1/4-inch)
  • 2 teaspoons minced garlic
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 3 cups low sodium chicken broth
  • 1/2 cup canned diced tomatoes
  • 1/4 cup dry sherry
  • 1 cup California Black Ripe Olives, halved
  • 1/2 cup uncooked quinoa
  • 2 tablespoons ground unsalted peanuts
  • 1/4 cup chopped basil


  1. Heat oil in a large saucepot over medium high heat.
  2. Add pork, season with salt and pepper to taste, and sauté until brown on all sides for 4-5 minutes, stirring occasionally.
  3. Add peppers and continue cooking for 2-3 minutes until soft.
  4. Stir in garlic, paprika and cumin and cook for one more minute.
  5. Pour in chicken broth, tomatoes and sherry and bring to a boil.
  6. Turn heat down to simmer, cover and cook for 2 hours.
  7. Uncover, stir in California Ripe Olives, quinoa, basil and peanuts, cover, and cook for 15-20 more minutes. Serve immediately.
Nutritional Analysis Per Serving:

Calories 367, Fat 17g, Cholesterol 76mg, Sodium 815mg, Carbohydrate 25g, Protein 29g, Calories from fat 41%.