Quinoa Black Bean Stew Recipe

Name: Quinoa Black Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sesame oil; 3 cups diced onions; 2 cups diced red potatoes; 2 cups thinly sliced leeks; 2 cups thinly sliced celery; 1 ½ cups carrots, cut into 1/4-inch-thick rounds; 1 cup diced red bell pepper; 2 tablespoons chopped fresh garlic; 4 cups coarsely chopped green cabbage; 3 cups diced butternut squash; 10 cups water; 1 cup quinoa, rinsed and drained; 2 tablespoons seasoning salt, see note above (herbamare); 2 teaspoons ground cumin; 1 (15 ounce) can black beans, rinsed and drained; 1 cup chopped fresh parsley; 1 cup chopped fresh cilantro

Servings: persons

2 tablespoons sesame oil
3 cups diced onions
2 cups diced red potatoes
2 cups thinly sliced leeks
2 cups thinly sliced celery
1 ½ cups carrots, cut into 1/4-inch-thick rounds
1 cup diced red bell pepper
2 tablespoons chopped fresh garlic
4 cups coarsely chopped green cabbage
3 cups diced butternut squash
10 cups water
1 cup quinoa, rinsed and drained
2 tablespoons seasoning salt, see note above (herbamare)
2 teaspoons ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 cup chopped fresh parsley
1 cup chopped fresh cilantro

1
Heat the oil in an 8-quart stockpot over medium heat.
2
Add the onions, potatoes, leeks, celery, carrots, bell peppers, and garlic.
3
Saute for about 10 minutes, or until the vegetables begin to soften.
4
Add the cabbage, squash, water, quinoa, herbamare, and cumin, and cook for 10 minutes, or until the squash is soft.
5
Add the beans to the pot along with the parsley and cilantro, and stir well.
6
Heat thoroughly.
7
Ladle the hot stew into bowls and enjoy.
8
MEAT EATER'S CHOICE:.
9
Add 2 pounds of cubed cooked chicken to the stew 5 minutes before serving.

1615

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons sesame oil, 3 cups diced onions, 2 cups diced red potatoes, 2 cups thinly sliced leeks, and more.

Yes, Quinoa Black Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa Black Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions