- 1 cup quinoa
- 3 carrots, sliced
- 4 celery stems, sliced
- about six heirloom tomatoes, halved
- 1 bell pepper
- 1/2 cup frozen roasted corn
- 1 small sweat onion
- 1 tablespoon fresh ginger diced
- 1 can black beans, drained and rinsed
- 1 box veggie broth
- 2 cups water
- salt and pepper to taste
- 1/2 teaspoon red pepper flakes
- 1 tablespoon catchup
- 1/2 teaspoon rosemary
Monday, February 18, 2013
Vegan Quinoa, Ginger, and Black Bean Stew
This is my new healthy, vegan recipe for a cold, cozy weekend.
This is what I used:
Put all ingredients in the crock pot, set on medium heat, and cook for about 4-5 hours.
Once you decide this is done, serve in bowls and eat up.
I cooked my bread in my new (old to my parents) bread maker. I put the ingredients in the bread maker and it did all the hard work for me. It's so easy. I love it!
I am so excited to finally have Trader Joe's here in Salt Lake City and used a couple of their ingredients in my stew. The boxed veggie broth, heirloom tomatoes, and frozen fire-roasted corn are from there. I would not recommend going to Trader Joe's on a weekend though. It's such a small store and is jam packed full of people.