04 October 2009

Southwestern Quinoa Stew with Squash, Black Beans and Corn

Here's the mystery ingredient in this: hopefully I can find it for the next time: Chipotles in adobo sauce
Chipotle chiles (smoked jalapeno chiles) are canned in a red sauce that typically contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. Used for making sauces, chipotle mayonnaise, rubs as well as other recipes.

1 TBS olive oil
2 tsp minced dried onion (I think it would have turned out just as nice or better with the fresh onion and garlic)
1/2 tsp dried oregano
1/4 tsp granulated garlic
1 quart low-sodium chicken broth + 2 c water
3/4 - 1 c quinoa
1 tsp chipotle in adobo mashed (I had no idea where to find this)
1 package (10 ounces) frozen cooked winter squash
1 can black beans, drained and rinsed
1 c frozen corn
1/2 c diced fire roasted red pepper (I used a half a bag frozen pepper strips)
1/4 c chopped fresh cilantro
Avocado slices for garnish

In soup pan, heat oil over med-high heat. Stir in the onion, oregano and garlic and cook for 10 seconds.

Add the broth and the water. Bring to a boil over high heat. Add the quinoa and boil uncovered over Medium high heat for 10 minutes.
Stir in the chipotle in adobo and add the block of squash and stir it into the stew, 3-4 minutes.
Stir in the beans. Reduce the heat to medium. Continue cooking until there was no solid white dot of starch at the center of the quinoa, 1-3 minutes longer. Stir in the corn, roasted red pepper, and cilantro. Cook uncovered, just until the corn is defrosted, another minute or so. Serve.
I thought this was a delicious way to eat quinoa. I think it needed more vegetables and some chicken chunks and then it could be a complete meal.

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