Southwestern Quinoa Potato Stew

Southwestern Quinoa Potato Stew

prep 10 minscook 30 minstotal 40 mins

author monkey and me kitchen adventures

yield 4-6 servings

Southwestern flavors shine in this refreshingly bright, flavorful, and Southwestern Quinoa Potato Stew. It is as healthy as it is delicious. Perfectly seasoned veggies, potatoes, and quinoa working in harmony! It is sure to knock your socks off, and become a new family favorite! Whole Food Plant Based recipe, vegan, no oil, no sugar, no highly processed ingredients and gluten free.

Ingredients

• 1 medium yellow onion, fine dice
• 1 celery stalk, fine dice
• 1 red bell pepper, small dice
• 2 jalapeno peppers, fine dice (see notes *)
• 1 heaping Tablespoon garlic, minced (about 4-5 cloves)
• 2 cups vegetable broth (we used Pacific Organic Vegetable Stock – see notes *)
• 1 ½ cups water
• 1 – 14 oz. can petite diced tomatoes
• ¼ cup lime juice
• 1 ½ teaspoons cumin
• ½ teaspoon chipotle pepper (dried)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 Tablespoons dried minced onions
• 3 teaspoons sea salt (+/- to taste – see notes *)
• 10 baby potatoes, quartered (or halved, depending on size, about 3 cups – see notes *)
• 2/3 to ¾ cup quinoa (uncooked – rinsed – see notes *)
• 1 – 15 oz. can black beans, drained and rinsed
• ¾ cup frozen corn
• ¾ cup frozen peas

Optional Toppings:

• Tomatoes, seeded and diced
• Cilantro, rough chop
• Jalapeno peppers, sliced into thin rings
• Mini sweet peppers, sliced into thin rings
• Green onions, sliced
• Avocados, sliced or chunked

Instructions

·         Over medium heat, add the onions, celery, and bell pepper into an enamel/ceramic lined Dutch oven.  Sauté for 5-7 minutes to soften the veggies.  Then add the garlic and sauté for an additional minute.

·         Add the vegetable broth, water, petite diced tomatoes, lime juice, and all the dry ingredients (cumin, chipotle pepper, onion powder, garlic powder, dried minced onions, sea salt), do not add the quinoa, beans, corn, or peas.  Stir to mix well. Bring up to a boil, then immediately lower to a simmer.

·         Add the potatoes and simmer for 10 - 15 minutes uncovered.  The cooking time is largely dependent upon the size of the potatoes. The key here is to factor in the timing of when you add the quinoa; in other words, you are trying to time the tenderness of the potatoes with the cooking completion time of the quinoa.  If unsure, cook the potatoes 15 minutes, then add the quinoa.

·         Then add the quinoa and black beans, stir well, cover the pot, and cook for 15 minutes.

·         After 15 minutes, check the quinoa.  The quinoa is done when they “pop open” and change color from white-ish to almost clear with a white swirl - reviewing the germ of the kernel.  Once the quinoa is done and the potatoes are tender, check the flavors, add more seasoning, if needed.  The flavors will continue to marry even after cooking stops.

·         Add the frozen corn and peas and cook until just heated through.

·         Serve individual bowls with optional toppings.

source    https://monkeyandmekitchenadventures.com

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