Black Bean Quinoa Stew
Brimming with black beans, quinoa, celery, peppers, sweet potatoes, and more this freezer recipe is great for a veggie-laden dinner on blustery days! Our Black Bean Quinoa Stew will fill you up and keep your insides toasty while you relax after an active afternoon.
Ingredients
- 2 tablespoons Olive Oil
- 1 cup dice Onion, Yellow
- 1 ½ cups peel and dice Sweet Potato
- 3 cups slice Celery
- ¾ cups dice Bell Pepper, Green
- 1 ½ teaspoons mince Garlic, Cloves
- ½ teaspoons Thyme, Dried
- ½ teaspoons Oregano, Dried
- ⅛ cups Red Wine
- 14 ½ ounces Diced Tomatoes, Fire Roasted
- 15 ounces drain and rinse Black Beans, Canned
- 3 ⅛ cups Vegetable Broth/Stock
- 1 cup rinse and drain Quinoa
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 3 teaspoons Garlic Salt
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat oil in soup pot over medium heat.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat oil in soup pot over medium heat.
- Add in onion, sweet potato, celery and pepper, cooking until onion is soft.
- Add in garlic, thyme,oregano and red wine and cook for 2 minutes.
- Add diced tomatoes, black beans and vegetable broth.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Stir in quinoa and cook another 15 minutes.
- Season with salt, pepper and garlic salt.