One pot quinoa and beans stew is a really quick and easy recipe. Perfect for those days when we did not have the time to soak dried beans for all night. No less tasty, this stew uses the products that propably we all already have in our pantry. The only uncommon element is quinoa but these days it gets more and more popular. This cereal is particularly healthy because of its high protein content, good for vegetarians and vegans. I personally love its flavor which in this case goes perfectly with borlotti beans and spices such as cumin and smoked or sweet paprika.
One pot quinoa and beans stew
- 1 onion
- 1 garlic clove
- 1 tbsp extra virgin olive oil
- 0.75 cup mixed quinoa or light quinoa
- 1 cup or more water
- 240 g canned beans I used borlotti beans
- 1 can of diced tomatoes or whole peeled tomatoes in a can
- 140 g of canned corn
- 0.5 tsp or more ground cumin
- 0.5 tsp or more sweet or smoked paprika
- salt and pepper to taste
- ground chilli to taste
- a handful of baby spinach optional
Instructions: One pot quinoa and beans stew
- In a skillet heat 1 tablespoon of olive oil. Add chopped onion and minced garlic. Cook over low heat for a 5 minutes until the onion becomes soft and transucent. Be careful not to burn the garlic.
- Rinse your quinoa very well under cold water. Add quinoa, water, previously drained beans and corn, then canned tomatoes into the pan.
- Stir, add salt and pepper and spices.
- Cover with lid and cook, stirring occasionally, over medium – low heat for about 20 minutes. If the quinoa gets dry too quickly add more water.
I personally like to add a handful of baby spinach at the end of cooking. The spinach adds a note of freshness to both the visual level and flavor but this step is absolutely optional. Serve your hot stew with a drizzle of raw olive oil. Serve hot.
lot of love. B.
p.s. If you are want to try some new recipe for quinoa try my Quinoa and miso salad. (foto below)