Quinoa and Black Bean Stew With Zucchini

[Guest guest]

Quinoa and Black Bean Stew With Zucchini

 

 

2 tablespoons canola oil medium

1 onion, minced medium zucchini, cut into 1/2-inch

dice

1 jalapeno or other fresh chile, stemmed, seeded if

desired, and minced

1 cup quinoa, rinsed several times under cold water

2 teaspoons chile powder

1/2 teaspoon ground cumin Salt

1 15 ounce can black beans, drained and rinsed

2 tablespoons minced fresh cilantro leaves

 

1. Heat oil in large saucepan. Add onion, zucchini,

and jalapeno and cook, stirring often, over

medium-high heat until tender, about 5 minutes.

 

2. Stir in quinoa, chile powder, cumin, and 1/2

teaspoon salt. Cook, stirring often, until spices are

fragrant, about 1 minute. Add 2 cups water, bring to

boil, reduce heat, cover, and simmer until tender,

about 15 minutes.

 

3. Uncover pot and stir in beans. Cook, stirring

often, just until heated through, about 2 minutes.

Stir in cilantro and adjust seasonings. Serve

immediately.

 

 

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