Cannabis Quinoa Stew

Quinoa Vegetable Soup with Chickpeas, Fresh Herbs and Toasted Bread- Photographed on Hasselblad H3D2-39mb Camera

Time Required: 45 minutes

Yields 4 Servings

What You Need:

  • strainer
  • large saucepan
  • ½ cup raw quinoa
  • ¼ cup CannaOil
  • 2 cups chopped onion
  • 1 teaspoon of sea salt
  • 1 cup potatoes, chopped
  • 1 cup bell pepper, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 3 cups vegetable stock
  • 1 ½ cups fresh tomatoes, chopped
  • 1 cup fresh zucchini, diced
  • 1 tablespoon fresh lemon juice
  • ¼ cup scallions, chopped


  1. Rinse the quinoa in a fine mesh strainer under cold running water. Set aside to drain.
  2. Warm the CannaOil slowly in large saucepan, add the onions and salt, cover and cook on medium heat for 5 minutes, stirring occasionally.
  3. Add the drained quinoa, potatoes, bell peppers, coriander, cumin, oregano, black pepper, vegetable stock, tomatoes and zucchini. Cover and bring to a boil.
  4. Reduce the heat and simmer for 15 to 20 minutes, or until all of the veggies are tender. Stir in the lemon juice.
  5. Garnish scallions and serve.

For Original Recipe Visit mychronicrelief

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