Quinoa Sweet Potato Stew

1 jalapeno, minced
3-4 cloves garlic, minced
1/4 tsp ginger
1 tbsp olive oil

1 c chopped bell pepper (red/orange/yellow look best)
2 long stalks celery, trimmed and diced (1 cup ish)
1 GINORMOUS sweet potato (2 lb), chopped into bite size pieces
1/4 c chopped scallions

1 bay leaf, whole
1 tsp paprika
1 tsp coriander, ground
1 tsp basil
1/2 tsp cumin, ground
1/2 tsp thyme
1/2 tsp oregano
1/8 - 1/4 tsp cayenne pepper, ground (or to taste)

4 c vegetable stock
2 c water
1 c black beans
1/2 c red beans
1/2 c mayocoba/peruano beans
1 tbsp molasses

1/4 c parsley and/or cilantro, fresh chopped
1/2 tbsp soy sauce (or to taste)
1 c quinoa, dry

Original recipe uses 1 tbsp minced fresh ginger, no molasses, 3/4c quinoa, 2 1/2c no salt veggie stock, no water, all black beans.

If using canned beans, rinse and drain. If using dry beans, soak overnight the night before. Simmer an hour the next day alone on stovetop, then simmer in crockpot with stock and water on high while preparing other ingredients for stew.
Note: Dry blackbeans do not hold their color well, and will bleed into other beans and ingredients while cooking.

Mince jalapeno and garlic. Chop bell pepper, celery. Peel and chop sweet potato into bite size pieces.

Saute jalapeno and garlic in ginger and olive oil over medium heat for 5 min. Add sweet potato, scallions, celery and bell pepper and saute another 5 min. Add spices and herbs, mix some and cook a minute.

Dump everything into crockpot EXCEPT parsley, cilantro, quinoa and soy sauce. Cook on low for 4-5 hrs.

Add quinoa during last hour of cooking, turn to high.

Just before serving, add parsley, cilantro and soy sauce to taste.

Serving Size: Makes 9 one-cup servings or so.

Number of Servings: 9

Recipe submitted by SparkPeople user ONION926.