Spicy Quinoa & Goat Winter Stew

Spicy Quinoa & Goat Winter Stew

Spicy Quinoa & Goat Winter Stew

Spicy Quinoa & Goat Winter Stew

As the winter is fast approaching here in Melbourne, I am gearing up with some quinoa based stew recipes and Spicy Quinoa & Goat Winter Stew is one of first few stew recipes I have tried so far…Stay tuned for more..

Spicy Quinoa & Goat Winter Stew

Spicy Quinoa & Goat Winter Stew

There is nothing like a hearty, wholesome, nutritious and delicious stew during the winter time. I tend to cook stews little longer than usual as I like the gravy to be thick, coating and just enough to savour.

If you would like to learn more about this super grain, quinoa and it’s health benefits, click here

I have used leg meat for this stew, cooked the meat for 45 minutes with the root vegetables and spices for 45 minutes and it came out really well. I kept the spices very simple and I wanted the whole black pepper corns to be there throughout the cooking process and dominate the flavour profile.

I hope you will enjoy this fabulous Spicy Quinoa & Goat Winter Stew recipe and do let me know your thoughts in the comment section below.

Spicy Quinoa & Goat Winter Stew Recipes..


  • Goat meat ( leg meat) -400 gms, diced
  • Extra virgin olive oil-1 Tbsp
  • Onion -1 medium, sliced
  • Garlic -1 Tbsp, chopped
  • Quinoa -200 gms
  • Carrot -3 diced
  • Capsicum green – 1 diced
  • Celery -2 sticks, chopped
  • Tomato -2 chopped
  • Cherry tomato -1/2 cup, halves
  • Salt to taste
  • Black peppercorns
  • Thyme -2 sprigs
  • Water or stock -3 cups


  1. Marinate the diced goat meat with oil and salt.
  2. Heat up a thick bottomed vessel or Dutch oven.
  3. Add the goat meat and sear all the sides, cook to nicely golden brown in colour.
  4. Remove the seared goat meat to a container and set aside (reserve  pot)
  5. Heat up the pot again, add onion, celery and garlic, cook for a couple of minutes.
  6. Now add in the quinoa and sauté well ( for 2 minutes)
  7. Add in carrot, capsicum, salt, thyme sprigs, chopped tomatoes, cherry tomatoes and mix in.
  8. Return the seared goat meat and pour stock.
  9. Bring to a boil, reduce the heat and let it simmer.
  10. Partially cover with lid and let it cook until soft.
  11. Stir occasionally to make sure the stew does not stick the bottom or sides.
  12. Adjust the seasoning and serve hot.
  13. Enjoy the stew.

Note: If the liquid reduces too quickly, add in more stock or water.

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Bone Appetite & Happy Cooking!


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