Quinoa Black Bean Stew

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 9
• 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

Recipe

• 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.