Black Bean and Two-Tomato Stew with Quinoa

Name: Black Bean and Two-Tomato Stew with Quinoa
Ingredients: 1½ cups cooked black beans or 1 (15.5-ounce) black beans, rinsed and drained; 1½ cups cooked black beans or 1 (15.5-ounce) black beans, rinsed and drained; 1 or 2 scallions, minced; 2 tablespoons chopped sun-dried tomatoes; 2 tablespoons minced fresh Italian parsley or cilantro; 2 tablespoons minced fresh Italian parsley or cilantro; Hot pepper sauce, for serving (optional); 1 jalapeño chile, seeded and minced; 2 garlic cloves, minced; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 1 cup uncooked quinoa, rinsed and drained; 1 teaspoon salt; 1 teaspoon dried marjoram; 3 cups vegetable broth, plus more if needed; ¼ teaspoon freshly ground black pepper; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 red bell pepper, seeded and chopped; 1 large yellow onion, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The combination of fire-roasted and sun-dried tomatoes adds a richness of flavor to this wholesome and delicious stew made with whole grains, beans, and lots of veggies.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large yellow onion

Stew
Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion, bell pepper, garlic, and jalapeño. Cook for 5 minutes to soften. Stir in the quinoa, tomatoes with their juices, marjoram, salt, pepper, and broth and bring to a boil. Reduce the heat to a simmer, cover, and cook, stirring occasionally, until the vegetables and quinoa are tender, 20 to 25 minutes. If t