Dark Bean and Quinoa Stew Bowl

Dark Bean and Quinoa Stew Bowl

Nourishment Data

SmartPoints (Free-form): 8

This recipe blends the scrumptious miracles of a burrito bowl with the flavorful thickness of warm bean stew. This super sound cross breed is wonderful on a crisp day or when you're in a rush and need a fantastic dinner.

Our vegan Dark Bean and Quinoa Stew Bowl matches succulent fire-broiled tomatoes and tasty corn parts with warm, generous dark beans. Quinoa adds nutty surface and a large group of medical advantages thanks to its status as a nourishing force to be reckoned with. The mix of stew powder, cumin, and cayenne give the dish a lively kick. Break out the dishes for this extreme clean-eating dinner!

Prep Time5 minutes / Cook Time35 minutes / Complete Time40 minutes

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Ingredients

• 1/2 cup onions hacked

• 1 red chime pepper stemmed, cultivated, and diced

• 1 tablespoon additional virgin olive oil

• 1 garlic clove minced

• 3 cups chicken stock or vegetable stock, low-sodium (add something else for a more slender soup)

• 14 1/2 ounces fire-broiled diced tomatoes can (sans bpa can)

• 1 cup quinoa uncooked (any assortment), all around flushed

• 1/2 teaspoon fit or ocean salt

• 1 tablespoon stew powder

• 1 teaspoon ground cumin

• 1/8 teaspoon cayenne pepper

• 1 1/2 cups corn pieces frozen, from the cob, or depleted from the can

• 15 ounces dark beans can, depleted and washed

How to prepare

• Sauté onion and chime pepper in skillet with olive oil over medium intensity for around 5 minutes, until the onion is relaxed and clear.

• Add minced garlic. Cook for 30 extra seconds, until brilliant and fragrant.

• Mix in stock, diced tomatoes with juice, quinoa, salt, stew powder, cumin, and cayenne pepper.

• Stew over medium-high intensity until the quinoa mellow, around 20 minutes.

• Add corn portions and dark beans. Cook for 5 extra minutes, mixing once in a while until cooked through.

Dark Bean and Quinoa Stew Bowl

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