Cannabis-Infused Quinoa Stew

We love the nutty taste of quinoa in this summery stew, a great quick dish to add to your repertoire so that you can come home and rustle up supper with no fuss.

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 a 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.

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