Warm up with a hot bowl of quinoa stew with a kick, thanks to jalapeños and poblano peppers.
Ingredients
- 1 Tbsp olive oil
- 2 poblano peppers
- 1 - 2 jalapeños
- 1 onion, sliced
- 5 cloves garlic, minced
- ½ tsp each chili powder, cumin and coriander
- Pinch of cinnamon
- 4¼ cups low sodium vegetable broth
- 3½ cups canned puréed tomatoes
- 2 bay leaves
- 1 cup dry quinoa, cooked
- Garnish Options :
- ¼ avocado, diced
- 1 lime, quartered
- Vegan cheddar cheese
- Tortilla chips, broken up
Preparation
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Preheat oven to 450F.
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Place poblanos and jalapeños on sheet pan and roast for 30-45 minutes allowing peppers to char. Flip peppers frequently.
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Place roasted peppers in a container with a lid or in a closed brown paper bag to steam. Once cooled, peel peppers, take out seeds and slice.
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Heat large pot over medium and add enough olive oil to coat bottom sparingly. Add sliced onions and sauté 2-3 minutes.
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Add garlic and dried spices to onions and sauté 2-3 minutes, stirring frequently.
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Add roasted peppers, vegetable broth, tomatoes and bay leaves.
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Cook 30 minutes. Remove bay leaves. Add cooked quinoa. Serve.
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Garnish with avocados, limes, cheddar and tortilla chips.
