Warm up your autumn evenings with a bowl of our hearty and nutritious Smoky Quinoa and Black Bean Stew. Packed with protein, fiber, and smoky flavors, it's the ultimate comfort food for chilly nights.
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups corn (fresh or frozen)
- Juice of 1 lime
- Fresh cilantro and lime wedges for garnish
- Rinse the quinoa under cold water and set it aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic, diced bell pepper, carrot, and celery. Sauté for another 5 minutes or until the vegetables begin to soften.
- Add the cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well to coat the vegetables with the spices.
- Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the quinoa is cooked and the stew has thickened.
- Add the drained black beans, diced tomatoes (with their juices), and the rinsed quinoa to the pot. Stir to combine.
- In the final few minutes of cooking, stir in the corn to heat through.
- Squeeze the juice of one lime into the stew and give it a final stir.
- Serve hot, garnished with fresh cilantro and lime wedges.
This flavorful Smoky Quinoa and Black Bean Stew is perfect for a warm, hearty meal.
- Spread evenly on trays lined with silicone mats. Make note of the weight of the trays with food.
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the dish.
Add recommended amount of hot water. Stir and let sit a few minutes until the potatoes are fully reconstituted. More, or less, than the recommended amount of water can be added to get the desired consistency.