Vegetarian

Quinoa Black Bean Stew, low sodium takes several minutes to prepare.

Quinoa Black Bean Stew, low sodium takes several minutes to cook.

Quinoa Black Bean Stew, low sodium makes 7 servings.

The ingredients for Quinoa Black Bean Stew, low sodium are:

2 Tbs. olive oil
1 medium onion, diced
3 large carrots, diced
2 medium stalks celery, diced
4 cups low-sodium vegetable broth (I use Saffron Road)
2 15 oz. cans no salt added crushed tomatoes
1 very large sweet potato, peeled and cubed
2 15-oz. can no salt added black beans, rinsed and drained
1 cup frozen corn
1 cup quinoa, rinsed and drained
1 6-oz. can no salt added tomato paste
1 Tbs. chili powder
1 Tbs. Dijon mustard
2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
2 avocados, sliced, for garnish
? cup chopped cilantro, for garnish
Lime wedges, for garnish

Here is how you make Quinoa Black Bean Stew, low sodium:

1 | Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, carrots, and celery, and season with salt and pepper, if desired. Saut? 5 to 7 minutes, or until onion is translucent.2 | Stir in broth, tomatoes, sweet potato, beans, corn, quinoa, tomato paste, chili powder, mustard, cumin, garlic powder, onion powder, and oregano, and bring to a boil. Cover, reduce heat to medium-low, and simmer 30 minutes, or until vegetables and quinoa are tender. Season with pepper, if desired. Serve garnished with avocados, cilantro, and lime wedges.Serving Size: Makes seven very hearty 2-cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user MCKERR68.

The nutritional information for Quinoa Black Bean Stew, low sodium is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 322.1

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 219.2 mg
• Total Carbs: 59.4 g
• Dietary Fiber: 11.9 g
• Protein: 11.7 g