One-Pot Tex-Mex Veggie Quinoa Stew with Lime-Cilantro "Cream"

• Vegetarian
• Gluten free

• Produce

  • 1 Bell pepper
  • 1 can Black beans
  • 1 Cilantro, fresh
  • 1 cup Cilantro, fresh
  • 3 cloves Garlic
  • 1/2 Jalapeno
  • 1/2 Lime
  • 1 cup Mushrooms
  • 1 Red onion
  • 1 can Tomatoes, with juice
  • 1 Zucchini

• Canned Goods

  • 4 1/2 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 2 cup Quinoa, white

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Chili powder
  • 1/2 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Cashews, raw
  • 1 tsp Cumin

• Dairy

  • 1 Lime-cilantro "cream

Found on eatingbyelaine.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 red onion, diced
• 2 cup uncooked white quinoa, rinsed
• 4 cups low-sodium vegetable broth
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes (with juice)
• 1 cup, mushrooms, sliced
• 1 zucchini, diced
• 1 bell pepper (any color), diced (stem and seeds removed)
• ½ jalapeno, diced (stem and seeds removed)
• 2 cloves garlic, minced or pressed through a garlic press
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon fine grain sea salt
• ½ teaspoon ground black pepper
• Garnish:
• fresh cilantro, diced avocado, lime wedges and zest, dollop of Lime-Cilantro Cream (see recipe below)
• Lime-Cilantro Cream
• 1 cup raw cashews, soaked in warm water for 30 minutes, rinsed and drained
• ½ cup low-sodium vegetable broth
• 1 cup fresh cilantro
• ½ lime, juiced
• 1 clove garlic

Directions

• In a large soup pot, heat olive oil over medium heat. Add onions with a pinch of salt and saute until translucent (about 5 minutes).
• Add quinoa and broth and bring to a boil.
• Once boiling, add remaining ingredients and turn heat to medium-low. Cover with lid until liquid is mostly absorbed (about 10 minutes).
• While the stew is simmering, prepare the Lime-Cilantro Cream. Soak raw cashews in hot water for 30 minutes. Drain and rinse the cashews. Add cashews, broth, cilantro, lime juice and garlic to a high speed blender (such as a Vitamix) and puree until creamy. Set aside for garnish.
• Serve immediately into bowls garnished with fresh cilantro, diced avocado, a lime wedge, lime zest and a dollop of Lime-Cilantro Cream.
• Store leftovers in an airtight container in the refrigerator for up to five days.