Mexican black bean stew with Quinoa

INGREDIENTS

  • Black beans (250 g)
  • Chickpeas (250 g)
  • Quinoa
  • 1 onion
  • 2 pieces of garlic
  • 2 chillies
  • Cumin
  • Coriander
  • Oregano
  • Cinnamon
  • Tomato sauce
  • Chipotle
  • Time
  • Pumpkins seeds (50 g)
  • Spring onions
  • 2/3 small tomatoes
  • Dark chocolate (optional)

PREPARATION

  1. Stew. Cut the onion, garlic and chillies and put them in a pin with oil, salt and. Add a spoon of: cumin, coriander, oregano and cinnamon. Cook for a few minutes and then add a spoon of tomato sauce, chipotle. Finally, add 250g of black beans and chickpeas. After a few minutes, add some water, salt and thyme and boil for another 15 minutes. Add a piece of dark chocolate and coriander at the end.
  2. Quinoa. Rinse the quinoa, put it in a pin and add water up to 1 cm above the quinoa. Add salt and cook low heat for ~20 minutes. 
  3. Mayan Dip sickle pack. Put in a blender: pumpkin seeds, chopped garlic, spring onions, 2/3 small chopped tomatoes, 1 chopped chilli, cumin, a pinch of salt and coriander and blend it. Squeeze some lemon on it. 
  4. Optional. Add steamed broccoli and tofu (add)

SOURCE

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