Prep 20 mins
Cook 20 mins
Quinoa is an ancient millet-like grain. It is added to this stew along with loads of fresh vegetables, hearty black beans, and lots of flavorful herbs and spices. Because this dish keeps in the refrigerator for about a week, you can always make a big pot and enjoy it for several days. NOTE: The site wouldn't take Herbamare as an ingredient so I said seasoned salt instead. Herbamare can be hard to find and expensive, so you can use Herbamare Substitute #513886 to make your own - and it's cheaper than store-bought.
- 2 tablespoons sesame oil
- 3 cups diced onions
- 2 cups diced red potatoes
- 2 cups thinly sliced leeks
- 2 cups thinly sliced celery
- 1 1⁄2 cups carrots, cut into 1/4-inch-thick rounds
- 1 cup diced red bell pepper
- 2 tablespoons chopped fresh garlic
- 4 cups coarsely chopped green cabbage
- 3 cups diced butternut squash
- 10 cups water
- 1 cup quinoa, rinsed and drained
- 2 tablespoons seasoning salt, see note above (herbamare)
- 2 teaspoons ground cumin
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- Heat the oil in an 8-quart stockpot over medium heat.
- Add the onions, potatoes, leeks, celery, carrots, bell peppers, and garlic.
- Saute for about 10 minutes, or until the vegetables begin to soften.
- Add the cabbage, squash, water, quinoa, herbamare, and cumin, and cook for 10 minutes, or until the squash is soft.
- Add the beans to the pot along with the parsley and cilantro, and stir well.
- Heat thoroughly.
- Ladle the hot stew into bowls and enjoy.
- MEAT EATER'S CHOICE:.
- Add 2 pounds of cubed cooked chicken to the stew 5 minutes before serving.