MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quinoa, Black Bean & Sweet Potato Stew
Categories: Crockpot, Stews, Vegetarian
Yield: 6 Servings

3/4 c Quinoa; uncooked
1 1/2 c Cooked black beansp (1 can);
- drained & rinsed
2 1/2 c Unsalted soup stock, bean
- cooking liquid, or water
1 tb Olive oil
1 lg Sweet potato or yam;
- peeled, chopped in bite
- size pieces
2 Celery ribs;
- trimmed & diced
1 c Bell pepper;
- red or green, chopped
2 cl Garlic (1 tb);
- up to 3 cl,
- peeled & minced
1 tb Fresh ginger;
- peeled & minced
1 Jalapeno pepper;
- seeded & minced
1 ts Ground coriander
1/2 ts Ground cumin
1 ts Paprika
1/8 ts Cayenne pepper; or to taste
1 ts Dried basil leaf
1/2 ts Dried oregano leaf
1/2 ts Dried thyme leaf
1 Bay leaf
1 tb Braggs Liquid Aminos or
- soy sauce
Salt; to taste
Black pepper;
- fresh ground, to taste
1/4 c Fresh cilantro or parsley;
- chopped

Total time: 6 hours

Stovetop:

Peel & mince the garlic, jalapeno, and ginger.

Wash and trim the celery, slice lengthwise, then crosswise to dice.

Seed and dice the bell pepper.

Peel and chop the sweet potato in bite sized pieces.

Heat the olive oil on medium low in a large Dutch oven.

Saute the garlic, ginger, celery, & jalapeno for 5 minutes.

Add the sweet potatoes and bell pepper, saute for 5 minutes.

Add the herbs and spices, stir for 1 minute.

Add the beans, quinoa, soup stock or water, salt. Bring to a boil,
cover, and simmer 20 minutes.

Add Braggs or soy sauce, pepper, salt, cilantro or parsley just before
serving.

Crockpot or Slow Cooker:

Saute jalapeno, ginger & garlic in oil. Add sweet potatoes and bell
pepper, saute for 5 minutes.

Combine all ingredients except Braggs, quinoa, and cilantro or
parsley in a large crockpot.

Cover and cook on low for 4 to 5 hours.

To speed crockpot cooking, preheat the crockpot, bring the liquid to
a boil before adding, and cook on high in the crockpot for 2 hours.

Add 3/4 cup of raw quinoa to the crockpot in the last hour of
cooking. Turn heat to high.

Stir in the Braggs or soy sauce, cilantro or parsley, pepper to
taste, and serve.

Per 230 g (1 cup): 165 cal, 31 g carbs, 2 g fat, 140 mg sodium, 6 g
fiber, 8 g protein, low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180822223839/
http://www.savvyvegetarian.com/vegetarian-recipes/
quinoa-black-bean-stew.php>

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