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.
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