Quinoa, Bean, and Vegetable Stew

Quinoa, Bean, and Vegetable Stew

Recipe By :Adapted from Amazing Grains by Joanne Saltzman
Serving Size : 6

2 tablespoons water
1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini
1/2 cup diced celery
1/4 cup diced green or red pepper
1/2 cup diced tomato
1/4 cup minced cilantro
1 tablespoon dried oregano
2 tablespoons dried basil
2 tablespoons chili powder
1 cup quinoa — well washed
2 cups red beans — cooked
7 cups water
2 teaspoons vegetable salt
1 bay leaf
1/8 cup tamari soy sauce
1/2 cup green beans
fresh lime juice to taste

Heat 2 tbsp. water in a heavy-bottomed pressure cooker over medium-high heat. Sauté vegetables for 3 minutes and then add herbs, spices, and quinoa, stirring them in one at a time. Add beans, water, bay leaf, and vegetable salt. Seal pot and bring up to pressure. Begin timing at this point and adjust heat to maintain pressure. Use a flame tamer and cook 7 minutes. Bring pressure down quickly; add tamari and green beans. Let sit for 5 minutes. Serve with a squirt of fresh lime juice.

Optional: Add 1/2 cup fresh or frozen corn when you add the green beans.

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