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I stumbled upon this Mexican quinoa stew recipe during my quest for hearty, plant-based meals. Trust me, it's a game-changer! Bursting with flavors, packed with protein, and incredibly satisfying, this one-pot wonder has become my go-to comfort food. Imagine savory cumin and zesty chili powder mingling with tender vegetables and nutty quinoa. Best part? It's super easy to whip up, perfect for busy weeknights or lazy weekends. Get ready to fall in love with this nutritious, delicious bowl of goodness!
Ingredients for Mexican Quinoa Stew
- Quinoa: Nutritious whole grain high in protein and fiber, adds a hearty texture and boosts the nutritional value of the stew.
- Olive oil: Provides healthy fats and adds flavor, essential for sautéing the vegetables and enhancing the overall taste of the dish.
- Onion: Adds depth of flavor and sweetness, a fundamental base ingredient that enhances the overall taste of the stew.
- Garlic: Infuses a rich, aromatic flavor, complements the other ingredients, and adds a savory element to the stew.
- Bell pepper: Adds color, sweetness, and a crunchy texture, providing essential vitamins and a fresh taste to the stew.
- Zucchini: Offers a mild flavor and a tender texture, adds moisture and essential nutrients to the stew.
- Black beans: High in protein and fiber, adds a creamy texture and a rich, earthy flavor to the stew.
- Diced tomatoes: Provides a tangy sweetness and a burst of freshness, adds moisture and depth of flavor to the stew.
- Vegetable broth: Infuses the stew with savory flavor, adds moisture, and creates a rich base for the other ingredients to meld together.
- Ground cumin: Adds warmth and depth of flavor, essential for creating the authentic Mexican taste in the stew.
- Chili powder: Provides a mild heat and smoky flavor, essential for adding a spicy kick and depth of flavor to the stew.
- Cilantro: Adds a fresh, citrusy flavor and a pop of color, enhances the overall taste and visual appeal of the stew.
Read more: Quinoa Stew Recipe
Kitchen Tools Required
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the vegetables and herbs for the stew.
Mexican Quinoa Stew
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 cup quinoa rinsed
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 zucchini chopped
- 1 can black beans drained and rinsed
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cilantro chopped, for garnish
Read more: Quinoa Casserole Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic. Sauté until fragrant.
- Add bell pepper and zucchini. Cook for another 5 minutes.
- Stir in quinoa, black beans, diced tomatoes, and vegetable broth.
- Add cumin, chili powder, salt, and black pepper. Bring to a boil.
- Reduce heat and let it simmer for 20 minutes, or until quinoa is cooked.
- Garnish with chopped cilantro before serving.
Notes:
Nutrition value:
Keywords:
Read more: Caprese Quinoa Casserole Recipe
Can You Make Mexican Quinoa Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, let it cool completely.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or bag, leaving room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Quinoa is a complete protein source, containing all nine essential amino acids, making this Mexican Quinoa Stew a nutritious and satisfying meal.
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