Peruvian-Style Black Bean & Quinoa Stew
Nutritious quinoa and black beans seasoned with aji amarillo for a gentle Andean heat.
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Ingredients
- 1 cup white or tricolor quinoa, rinsed
- 15 oz canned black beans, drained and rinsed
- 3 cups vegetable broth
- 2 tablespoons aji amarillo paste
- 1 medium red onion, finely diced
- 3 cloves garlic cloves, minced
- 1 large sweet potato, peeled and cubed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice(optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the diced red onion until translucent, about 5 minutes.
- 2
Add the minced garlic, aji amarillo paste, cumin, and oregano to the pot, stirring constantly for 2 minutes until fragrant.
- 3
Stir in the rinsed quinoa and toast it slightly with the aromatics for about 1 minute.
- 4
Pour in the vegetable broth and add the cubed sweet potatoes, bringing the mixture to a boil.
- 5
Reduce the heat to low, cover the pot, and simmer for 15 minutes until the quinoa is fluffy and sweet potatoes are tender.
- 6
Stir in the black beans and cook for an additional 5 minutes to ensure everything is heated through.
- 7
Season with salt and pepper to taste, then stir in the fresh cilantro and lime juice just before serving.
- 8
Let the stew sit for 5 minutes off the heat to allow the flavors to meld and the consistency to thicken.
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