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Mexican Quinoa Stew

Mexican Quinoa Stew

A hearty and nutritious stew featuring quinoa, black beans, and a medley of vibrant vegetables and spices, perfect for warming up chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 246
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup quinoa A complete protein; can substitute with brown rice.
  • 2 cans black beans Adds fiber; can substitute with kidney beans.
  • 1 can diced tomatoes Fresh or canned; can substitute with tomato sauce.
  • 4 cups vegetable broth Can substitute with chicken broth.
  • 1 medium onion Can substitute with shallots.
  • 3 cloves garlic Or use garlic powder.
  • 1 medium bell pepper Versatile; can substitute with carrots or corn.
  • 1 medium zucchini Or use other available vegetables.
  • 2 teaspoons chili powder Key spice for flavor.
  • 1 teaspoon cumin Another key spice.
  • to taste salt Necessary seasoning.
  • to taste pepper Adjust according to preference.

Method
 

Cooking Steps
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic; sauté until translucent.
  3. Add bell pepper and zucchini; cook for another 5 minutes.
  4. Stir in quinoa, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until quinoa is cooked and broth is absorbed.
  6. Taste and adjust seasoning if necessary.
  7. Serve hot, garnished with fresh cilantro if desired.

Notes

For best flavor, prepare a day in advance. Leftovers deepen in taste after sitting, and this stew can be frozen for up to three months.