Mexican Quinoa Stew
A hearty and healthy stew with the flavors of Mexico. Quinoa, beans, and vegetables are simmered in a spicy tomato broth.
Ingredients - Serves 4
- Cilantro - For garnish
- Avocado - 1, sliced
- Salt and pepper - To taste
- Chili powder - 1 teaspoon
- Cumin - 1 teaspoon
- Vegetable broth - 4 cups
- Corn - 1 cup, frozen or fresh
- Canned black beans - 1 can, drained and rinsed
- Canned diced tomatoes - 1 can
- Quinoa - 1 cup
- Garlic - 2 cloves, minced
- Onion - 1, diced
- Olive oil - 2 tablespoons
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook until the onion is soft, about 5 minutes.
- Add the quinoa, diced tomatoes, black beans, corn, vegetable broth, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the quinoa is cooked.
- Serve the stew hot, topped with sliced avocado and cilantro.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 10g
- Carbs: 50g
- Protein: 15g
- Sodium: 800mg
- Sugar: 5g
