Hungarian Sataras and Turkish Djuvec are similar dishes consisting of stewed onion, bell peppers and tomatoes. Then some rice or potatoes are added and cooked until the dish has a texture resembling vegetable risotto. The dish is famous throughout Central and Southern Europe.
It is great to accompany grilled meat or it can be served as a main dish. It can even be eaten cold.
I make it every summer and then freeze a few zip-lock bags for winter days. In that case just make the stew and freeze it and then add rice or potatoes after thawing.
This time I decided to make it with quinoa instead of rice and it was a score. You can also add some other summer vegetables like,like zucchini, eggplants, corn, squash or even cucumbers.
- 1/2 cup quinoa
- 1 large onion, chopped
- 2 bell peppers, diced
- 2 large tomatoes, diced
- 3 cloves garlic, sliced
- 2 Tbsp oil, sunflower or olive
- 2 cups vegetable broth
- salt, pepper, to taste
- parsley for garnish
Place quinoa in a mesh strainer and rinse thoroughly with hot water to remove it’s bitter tasting coating. Drain.
In a pan, heat the oil, add onion and sautee until onion is translucent.
Add bell peppers and fry for about 1-2 minutes.
Add tomatoes and garlic and fry for about 1-2 minutes more.
When the vegetables have softened, add the quinoa. Season with salt and pepper. Reduce the heat to low, add broth and simmer, stirring from time to time, until quinoa is tender, about 20 minutes.