That’s what happened today and the recipe is so tasty that I’m excited to share it with you. Last week, I wrote about a new cookbook that I recently bought called Whole Grains for Busy People. Just flipping through briefly, I saw a host of recipes that I was eager to make and this week I planned our meals so I could build in the quinoa stew.
But since my husband Bruce doesn’t like spicy food, since I didn’t have all the ingredients on hand and since some of the ingredients are things I don’t readily buy, I whipped up my own version (and to rave reviews I might add).
This is the first time I’ve made a stew with quinoa and all I can say is yum yum. Even though I use it all kinds of other ways, adding it in this way is simply delicious. I also love Trader Joe’s roasted corn and Muir Glen’s organic fire roasted tomatoes which both added to the rich flavor.
Best part? The recipe is quick, easy and super healthy. Know what else? You can get lots of meals from it. A little time in the kitchen yields great results. Check it out and give it a try. It’s adapted from Whole Grains for Busy People by Lorna Sass.
1 tbsp olive oil
1 medium onion chopped
2 cloves garlic, minced
1 tbsp cumin
1 quart chicken or vegetable broth
1 cup quinoa
1 package frozen cooked winter squash
1 can (15 ounces) black beans, rinsed and drained
1 cup Trader Joe’s fire roasted corn
1 can Muir Glen organic, fire-roasted tomatoes
½ cup fresh cilantro, chopped
In soup pot, heat the oil over medium heat. Add the garlic, onion and oregano and saute for 5-7 minutes until soft.
Add the broth and 2 cups of water. Bring to a boil and add the quinoa. Cook uncovered on medium high heat for 10 minutes.
Stir in the squash, cover and simmer until squash breaks up.
Add the beans, tomatoes, corn and cumin, reduce the heat to medium and cook for about another 5 minutes.
Serve and enjoy!
Give it a try and come on back and tell us what you think.