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Quinoa, Bean, Sweet Potato, Broccoli & Brussel Sprout Stew

Yesterday I was craving chili, but I wanted to use some of the veggies we had lurking around, so I decided to make more of a tomato based stew and it turned out pretty dang good, so without further adieu I bring you: Quinoa, Bean, Sweet Potato, Broccoli & Brussel Sprout Stew.

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  • Quinoa, Bean Sweet Potato & Brussel Sprout Stew. A vegan, gluten-free, veggie filled tomato based stew.
  • Ingredients
    1. 24 oz jar of organic strained tomatoes (no salt added- I like this brand)
    2. 12 oz can of kidney beans- (drained) (I like this brand because the cans are BPA free and there is no salt added)
    3. 12 oz can chickpeas- (drained)(I like this brand because the cans are BPA free and there is no salt added)
    4. 1/2c quinoa
    5. 4c of vegetable broth
    6. 1T Maple syrup
    7. 1T olive oil
    8. 1 white onion (finely chopped)
    9. 3 large garlic cloves (minced)
    10. 1 Large sweet potato (cubed)
    11. 1lb bag of frozen, organic broccoli florets- could also use fresh
    12. 3c shaved brussel sprouts
    13. 2t cumin
    14. 1t sea salt- if your tomatoes have salt added you may want to omit or greatly reduce
    15. 2t onion powder
    16. 1/2t chipotle powder
    17. 1/2t red pepper flakes

    Instructions

    1. Heat olive oil in a large pot over medium heat.
    2. Add onion and saut for 5 min, until translucent.
    3. Add garlic and saute with the onions for a few seconds.
    4. Add strained tomatoes, maple syrup, cumin, chipotle powder, sea salt, onion powder and red pepper flakes and cook for a minute or so.
    5. Add the quinoa and sweet potatoes, then pour in 2 cups of broth. Cover and bring to a boil. Let boil for 5 minutes or so.
    6. Add the remainder of the broth, the beans, the brussel sprouts, and frozen broccoli.
    7. Cover and bring to a boil, lower heat to a simmer and cook for 20 more minutes or so, to cook the quinoa the rest of the way.
    8. Remove lid and allow to simmer for 20 min- 60 min. The longer the Better.
    9. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry.

    Notes

    1. Topped with crushed tortillas, avocado, nutritional yeast, siracha, and or Greek yogurt. Side note: In the pick above I added a handful of spinach to up the veggie factor, but that's just because I got nervous the spinach was going to go bad before we had a chance to eat it. Bottom line: spinach is optional.

Another exciting fall food that made it's way into my life yesterday, was the granny smith smoothie: Here is the recipe for this gem:

  • Granny Smith Green Smmothie. Serves 1. A delicious way to eat get in oodles of greens without even knowing it.
  • Ingredients
    1. 3/4c organic apple cider
    2. 1/4 small frozen banana
    3. 1 container of siggis vanilla yogurt (hands down one of the best yogurts out there. Clean ingredients and so dang tasty)
    4. 1/4t pumpkin pie spice
    5. 1T raw almond butter
    6. 2-3c spinach
    7. 8-10 ice cubes

    Instructions

    1. Put all of the goods in a blender and blend until smooth.

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Posted in Home Improvement Post Date 10/24/2016


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