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Southwest Quinoa Stew

Recipe by: Kate, our Senior Director of Programs
Here's an easy and delicious Daily Dozen inspired meal that uses some pantry staples.
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Course Main Course
Difficulty Moderate
Daily Dozen Beans, Greens, Herbs and Spices, Other Vegetables, Whole Grains

Ingredients
 
 

  • ¾ cup uncooked quinoa
  • 4 cups salt-free vegetable broth or water
  • 1-2 tablespoons salt-free southwest/chili seasoning (or to taste)
  • 1 large or 2 small sweet potatoes, diced
  • 1.5 cups frozen corn kernels
  • 1.5 cups cooked bean (any kind)
  • 1 (BPA-free) can diced tomatoes or 1-2 fresh tomatoes, diced
  • Black pepper, to taste
  • Dried or fresh cilantro, to taste

Instructions
 

  • Boil the quinoa in the broth and seasoning until it's almost cooked, covered (about 7 mins).
  • Add the diced sweet potatoes and simmer until they are cooked, covered (about 10 mins).
  • Add the tomatoes, corn, beans, black pepper and cilantro and cook until heated through.
  • Adjust seasonings to taste.
  • Optional: Add any kind of greens at the end until wilted.