Vegan Sweet Chic Stew with Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 sweet potato (medium) peeled & cubed 1 onion (small) chopped 2 tbsp. olive oil 1 tsp. fresh grated ginger 1/4 cup dehydrated chopped garlic 2 cans of Del Monte Diced Tomatoes Basil, Garlic, and Oregano 1/2 cup of tomato juice mixed with 1/2 cup water1 can garbanzo beans (chick peas) 1 cup quinoa
Rinse quinoa thoroughly. Combine quinoa and water in a small pan, bring to a boil. Cover, reduce to a simmer, and let cook for 12 minutes. Water should be absorbed and quinoa should be tender. Set aside.
Drain and rinse chick peas. Set aside.
In a large pan, heat olive oil over medium. Add in onions and cook, stirring occasionally, until soft. Stir in the fresh grated ginger and garlic, cooking for one more minutes. Next, stir in the sweet potatoes, tomatoes, tomato juice, and chickpeas. Let stew cook down for 20 minutes or until potatoes are tender
Spoon 1/2 cup quinoa into a bowl and top with stew.
Serving Size: Makes 4 servings 1 1/2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user ZAHNASGRANDMA.
Drain and rinse chick peas. Set aside.
In a large pan, heat olive oil over medium. Add in onions and cook, stirring occasionally, until soft. Stir in the fresh grated ginger and garlic, cooking for one more minutes. Next, stir in the sweet potatoes, tomatoes, tomato juice, and chickpeas. Let stew cook down for 20 minutes or until potatoes are tender
Spoon 1/2 cup quinoa into a bowl and top with stew.
Serving Size: Makes 4 servings 1 1/2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user ZAHNASGRANDMA.
Nutritional Info Amount Per Serving
- Calories: 328.1
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,277.2 mg
- Total Carbs: 63.1 g
- Dietary Fiber: 11.1 g
- Protein: 11.6 g