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Mexican Quinoa and Black Bean Stew

This dish is a fabulous one pot meal and great for batch cooking and freezing. This is quick to make and full of taste and a great comfort food dish. As well as being tasty this is a lovely balanced dish with lots of essential vitamins and minerals. The Quinoa is a good source of protein, fiber, iron, copper, thiamin and vitamin B6 and an excellent source of magnesium, phosphorus, manganese and folate. Black Beans and loaded with fiber, folate, potassium, and protein.

Mexican Quinoa and Black Bean Stew

This dish is a fabulous one pot meal and great for batch cooking and freezing. This is quick to make and full of taste and a great comfort food dish. As well as being tasty this is a lovely balanced dish with lots of essential vitamins and minerals. The Quinoa is a good source of protein, fiber, iron, copper, thiamin and vitamin B6 and an excellent source of magnesium, phosphorus, manganese and folate. Black Beans and loaded with fiber, folate, potassium, and protein.



Prep Time20 mins
Cook Time15 mins
Course: dinner, lunch, Main Course
Cuisine: Mexican
Keyword: almond and blueberry cookie gluten free recipe, black bean and quinoa stew, black bean meal, black bean recipe, bulk cooking vegan and gluten free dish, gluten and vegan recipes, gluten free and vegan dish, gluten free and vegan quiona, mexican quiona, mexican quiona and black bean stew, one pot dish, one pot vegan dish, oven cooked quinoa, quinoa recipe, quiona recipe idea, vegan and gliten free recipe, vegan and gluten free stew, vegan quinoa dish
Servings: 4

Ingredients

  • coconut oil or other oil for saute
  • 1 large onion chopped into small chunks
  • 2 sticks of celery chopped into small chunks
  • 4 cloves of garlic
  • 1/2 red or green chilli or to taste
  • 1 large carrot peeled and chopped into chunks
  • 4 cans of chopped tomatoes
  • 2 cans black beans
  • 1 cup of quinoa
  • 1 large bunch of corriander chopped
  • 2 cans of water
  • 1 large sweet potato peeled and chopped into chunks
  • 2 tsp cumin (ground or seeds)
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 2 tsp harrisa paste

Instructions

  • Take a large heavy based pan and heat some oil
  • Add the onion, garlic and celery and saute off until soft
  • Add the carrot, sweet potato, chilli and saute for a further few minutes.
  • Add the dried, cumin, coriander, paprika and harrisa paste and stir through
  • Pour in the chopped tomatoes, water, black beans and the quinoa and stir round and add the lid to the pan. (Add salt and pepper to taste)
  • Simmer for approximately 20 minutes until the vegetables are cooked through and the quinoa is cooked. You may need to check on this from time to time to ensure the quinoa has enough water and add if needed.
  • Add the chopped coriander and serve

1 Comment

  1. April 2, 2020 / 5:11 pm

    This is the one I’ve been waiting for! I have everything I need in the cupboard so it will be on the table tomorrow night! I am sooooo happy right now 😁

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