This dish emerged as a desire to take this delicious quinoa stew into year-round enjoyability (evidently that’s a word because my Grammarly app didn’t pick it up as an error, though ironically enough, “
While the stew is delicious, hearty, and a weeks worth of vegetables in one, I wanted a lighter version that was 1) quicker/easier to make and 2) a little lighter for the summertime and warmer days.
I make this dish probably once a week and while I will list specific measurements in the recipe below, feel free to use as much or as little of whatever as you would like! That’s why this recipe is so versatile. Recipes, in general, are really just a guideline to tell you where to start, but you have the freedom to take it from there. Want more of a kick? Add more cumin or jalapeno. Want more veggies? Add diced zucchini or replace the quinoa with cauliflower rice. Ground beef or shredded chicken would also be delicious. More garlic might be better for you, or maybe you don’t keep tomato paste on hand – add spaghetti sauce, salsa or that tomato that’s about to go bad in the back of your veggie drawer. It’s all up to you!
- 1 c quinoa
- 2 c vegetable stock
- 1 c corn (frozen)
- 1/2 green bell pepper, roughly chopped into bite-sized squares
- 1/2 red bell pepper. chopped the same way
- 1 can black beans
- 1/3 diced onion
- 3 tbsp tomato paste
- 2 tsp cumin
- 1 tsp chili powder
- salt & pepper to taste
- 1 lime, juiced
- 1 jalapeno, diced
- For Garnishing
- sliced jalapeno
- cheese or vegan cheese
- In a large, deep skillet, over medium heat, bring rinsed quinoa and vegetable stock to a boil. Once boiling, immediately reduce heat to a simmer, cover, and let cook for about 10 minutes until liquid is absorbed.
- Add onion, bell peppers, and jalapeno (I typically leave a little less than half the seeds for some heat). Continue to cook uncovered until veggies soften, stirring often for roughly 5 minutes.
- Stir in seasonings: cumin, chili powder, salt and pepper.
- Add corn, beans, tomato paste and lime juice. Salsa is optional at this point (I typically don't use it unless I'm out of tomato paste or think the dish needs more liquid).
- Taste and add more seasoning or tomato paste if needed.
- Remove from heat, dish up and top with cilantro and avocado. Cholula drizzle, cheese and extra lime juice optional.
- This dish is super versatile. You can serve it as is, stuff it into tortillas or bell peppers for an elevated dish. If adding meat, brown 1 lb of ground beef or chicken in a skillet, then mix into quinoa when the onions and bell peppers are added. You may want to just slightly undercook the meat as it will continue to cook for a few more minutes when combined into the quinoa.