Sun-Kissed Quinoa Fiesta: A Southwest Stew Explosion!
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Picture this: fluffy quinoa basking in a vibrant dance with sun-kissed sweet potatoes, plump corn kernels, and hearty beans, all nestled in a smoky-sweet tomato broth. Each spoonful ignites a fiesta of flavor, infused with the warm embrace of Southwest spices and fresh cilantro. This ain't your average quinoa stew – it's a full-blown flavor fiesta, ready to tantalize your taste buds and nourish your soul.
Ingredients:
¾ cup uncooked quinoa
4 cups salt-free vegetable broth or water
1-2 tablespoons salt-free Southwest/chili seasoning (or to taste)
1 large or 2 small sweet potatoes, diced
1.5 cups frozen corn kernels
1.5 cups cooked beans (any kind)
1 (BPA-free) can diced tomatoes or 1-2 fresh tomatoes, diced
Black pepper, to taste
Dried or fresh cilantro, to taste
Instructions:
Quinoa Fiesta Begins: Kick things off by boiling the quinoa in the broth and seasoning until almost cooked, about 7 minutes with a lid on. Then, stir in the sun-kissed sweet potatoes and simmer until tender, another 10 minutes covered.
Flavor Fiesta Explosion: Now, it's party time! Add the juicy tomatoes, plump corn kernels, hearty beans, a sprinkle of black pepper, and a touch of fresh cilantro. Let it simmer for a few minutes, allowing the flavors to meld into a harmonious fiesta.
Green Grande Finale (Optional): For a boost of freshness and nutrients, throw in your favorite greens like spinach or kale at the end. Watch them wilt in the warm embrace of the stew, adding a delightful verdant touch.
Adjust the spices to your taste bud adventure, and garnish with a dollop of plant-based yogurt or avocado crema for an extra layer of creamy deliciousness. This Sun-Kissed Quinoa Fiesta is sure to become a staple in your plant-powered kitchen, warming your belly and brightening your days!
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