Warm up with a hot bowl of quinoa stew with a kick, thanks to jalapeños and poblano peppers.
- 1 Tbsp olive oil
- 2 poblano peppers
- 1 - 2 jalapeños
- 1 onion, sliced
- 5 cloves garlic, minced
- ½ tsp each chili powder, cumin and coriander
- Pinch of cinnamon
- 4¼ cups low sodium vegetable broth
- 3½ cups canned puréed tomatoes
- 2 bay leaves
- 1 cup dry quinoa, cooked
- Garnish Options :
- ¼ avocado, diced
- 1 lime, quartered
- Vegan cheddar cheese
- Tortilla chips, broken up
Preheat oven to 450F.
Place poblanos and jalapeños on sheet pan and roast for 30-45 minutes allowing peppers to char. Flip peppers frequently.
Place roasted peppers in a container with a lid or in a closed brown paper bag to steam. Once cooled, peel peppers, take out seeds and slice.
Heat large pot over medium and add enough olive oil to coat bottom sparingly. Add sliced onions and sauté 2-3 minutes.
Add garlic and dried spices to onions and sauté 2-3 minutes, stirring frequently.
Add roasted peppers, vegetable broth, tomatoes and bay leaves.
Cook 30 minutes. Remove bay leaves. Add cooked quinoa. Serve.
Garnish with avocados, limes, cheddar and tortilla chips.