Quinoa Black Bean Stew

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.

• Ready In: 40 mins
• Serves: 9

Ingredients

• 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

Directions

1. Heat the oil in an 8-quart stockpot over medium heat.
2. Add the onions, potatoes, leeks, celery, carrots, bell peppers, and garlic.
3. Saute for about 10 minutes, or until the vegetables begin to soften.
4. Add the cabbage, squash, water, quinoa, herbamare, and cumin, and cook for 10 minutes, or until the squash is soft.
5. Add the beans to the pot along with the parsley and cilantro, and stir well.
6. Heat thoroughly.
7. Ladle the hot stew into bowls and enjoy.
8. MEAT EATER'S CHOICE:
9. Add 2 pounds of cubed cooked chicken to the stew 5 minutes before serving.