Quinoa Black Bean Stew - alive magazine
Quinoa and black beans team up to make this dish a fibre powerhouse. Blending some of the cooked soup produces a thicker, heartier texture. You can find smoky…
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Cooking tools:
- Food processor
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Wooden spoon
- Serving bowl
Ingredients
- 1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
- 1 large onion, diced
- 1 large carrot, thinly sliced
- 2 garlic cloves, minced
- 2/3 cup (160 mL) uncooked quinoa
- 3 cups (750 mL) low-sodium vegetable broth
- 2 - 14 oz (396 mL) cans black beans, drained and rinsed
- 2 tsp (10 ml) minced chipotle pepper in adobo sauce
- 1 tsp (5 mL) cumin
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- Juice of 1/2 lime
- 1/2 cup (125 mL) shredded white cheddar cheese
- 1/3 cup (80 mL) chopped fresh cilantro
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