Ecuadorian Quinoa Stew

This is an attempt at making a quinoa stew I had at a Luna Runtun(?) Hotel Restaurant in Ba`nos Ecuador in 2009 (plus a bit of chorizo)

Ingredients
•1/2 cup quinoa
•1 cup water
•1 onion diced
•2 garlic cloves, minced
•2 tablespoons oil (any light oil)
•1 celery rib, chopped
•1 carrot, sliced (1/4-inch thick slices)
•1 capsicum, cut into 1-inch pieces (any colour)
•1/2 courgette, cubed
•2 cups chopped tomatoes (fresh or canned, undrained, 2 x 400 ml tins works well)
•2 teaspoons ground cumin
•1/2 teaspoon chilli powder
•1 teaspoon ground coriander
•1 teaspoon dried oregano (or 2 tsp fresh)
•1 cup vegetable stock
•fresh coriander, finely chopped (optional)
•For the omnivore, add chorizo (optional)

Directions:

1.Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
2.While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.

3.Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.

4.Add in the capsicum, courgette and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
5.Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the coriander leaves if you choose, or sprinkle on top