America’s Test Kitchen From Cook’s Illustrated Television Show: Quinoa and Vegetable Stew

America’s Test Kitchen, the renowned Brookline, Massachusetts-based group behind Cook’s Illustrated and Cook’s Country magazines, also produces two popular PBS television shows: “America’s Test Kitchen” and “Cook’s Country from America’s Test Kitchen.” Known for their rigorous testing process, they ensure every recipe is perfected for the home cook. This article features a delicious Quinoa and Vegetable Stew recipe, adapted from their “The Complete Cooking for Two Cookbook.”

A Peruvian-Inspired Dish Perfected by America’s Test Kitchen

This Quinoa and Vegetable Stew recipe, inspired by a Peruvian staple, exemplifies America’s Test Kitchen’s meticulous approach. The cookbook provides detailed explanations for each ingredient choice and cooking technique. Red potatoes were selected for their similarity to native Peruvian potatoes in flavor and texture. Paprika mimics the color and flavor of the less accessible annatto powder, while cumin and coriander contribute to a rich and balanced spice profile.

The recipe emphasizes adding spices with aromatics to prevent burning and allow flavors to fully develop. Simmering the quinoa slightly longer releases starches, resulting in the stew’s desired consistency. A crucial tip highlighted by America’s Test Kitchen: rinse the quinoa thoroughly to remove its bitter saponin coating.

Recreating the America’s Test Kitchen Quinoa and Vegetable Stew

This recipe yields two servings and requires common pantry staples.

Ingredients:

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 2 minced garlic cloves
• 1 teaspoon paprika
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup water
• 2 cups vegetable broth
• 1 red potato (6 ounces), unpeeled and cubed
• 1/3 cup rinsed quinoa
• 1/3 cup corn (fresh or frozen)
• Salt and pepper to taste
• 3 tablespoons minced fresh cilantro

Instructions:

1. Sauté onion, bell pepper, garlic, and spices in oil until softened and fragrant.
2. Deglaze the pan with water, scraping up browned bits.
3. Add broth and potato, bring to a simmer, and cook for 10 minutes.
4. Stir in quinoa and simmer for 8 minutes.
5. Add corn and continue simmering until vegetables and quinoa are tender.
6. Season with salt and pepper.
7. Garnish with cilantro before serving.

This Quinoa and Vegetable Stew recipe highlights America’s Test Kitchen’s dedication to providing home cooks with reliable and delicious recipes. By breaking down the culinary science behind each step, they empower cooks to confidently recreate restaurant-quality dishes at home. The “Complete Cooking for Two Cookbook,” featuring this recipe and hundreds more, is a testament to their commitment to culinary excellence. Enjoy this flavorful and healthy dish, perfectly portioned for a weeknight meal or a simple dinner for two.