Butternut Squash, Black Bean & Quinoa Stew
Made all in one pot with simple, wholesome ingredients. This Butternut Squash, Black Bean and Quinoa Stew is fiber-rich, protein-rich and incredibly delicious. A budget-friendly meal that also happens to be healthy, easy and comforting; the perfect weeknight dinner.
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, halved lengthwise, then thinly sliced
- 2 cups butternut squash, peeled and chopped into 0.5 inches or 1-1.5 cm cubes
- ½ cup red bell pepper, finely chopped
- 2 Tbsp tomato paste
- 1 Tbsp freshly grated ginger
- 1 Tbsp fresh thyme
- 1 ½ tsp smoked paprika
- 1 tsp ground coriander
- 1 15 oz can diced tomatoes
- 3 cups water
- 1 15 oz can of black beans, drained and rinsed – or 1 ½ cups of cooked black beans
- ⅓ cup uncooked quinoa, rinsed
- ½ cup parsley, finely chopped
- 2 Tbsp lime juice
- 1 – 1 ½ tsp of sea salt, or more to taste
TO SERVE:
- More lime juice
- More fresh parsley
- Chopped avocado
- Slice of sourdough bread
Instructions
- Heat olive oil over medium heat in a medium pot.
- Add onions and sauté for about 5 minutes.
- Add garlic, carrot, butternut squash, red pepper and tomato paste and cook for 5 minutes, always stirring to keep the vegetables from burning.
- Add ginger, thyme, paprika and coriander and sauté for another minute or two, until fragrant.
- Stir in the tomatoes and water. Bring to a boil, then lower the heat to medium-low and simmer for 5 minutes.
- Add black beans and quinoa and simmer for another 15 minutes, or until the vegetables are tender and the quinoa is fully cooked.
- Turn off the heat and add parsley, lime juice and sea salt. Stir to combine.
- Serve warm with your favorite toppings and enjoy this hearty meal!