Tag Archives: onion

Black Bean, Quinoa and Spinach Stew — The Washington Post

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For those who want to love quinoa more than they do, incorporating quinoa into a soup or stew is one way to avoid its stick-in-your-teeth seediness. Here, it bulks up a simple black bean soup, providing the starch (and extra protein) to make a hearty meal.

2 teaspoons extra-virgin olive oil
1 onion or large shallot, chopped
1 medium clove garlic, chopped (1 teaspoon)
1 carrot, chopped
1 teaspoon smoked paprika (pimenton, sweet or hot)
3 small tomato, hulled and chopped
1/2cup dried quinoa, rinsed and drained
3 cups homemade or no-salt-added vegetable broth (1 tsp veggie conc.)
1 can  black beans, rinsed and drained
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cup lightly packed baby spinach leaves, chopped

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans. Season with the salt and pepper.

Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are wilted, a few minutes.

Transfer to a bowl and eat.

Cashew nut roast

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I now make this in a casserole dish rather than loaf pan. It’s much easier to serve!!



The roast:
2 tablespoons oil or butter
2 large onions, chopped fine (I used 2 med.)
3 cloves garlic, minced
3 cups raw cashews
1 1/2 cups bread-use stuffing bread cut up in cusinart
1 cup soup stock (or water)
1/2 teaspoon nutmeg
2 tablespoons lemon juice

The “stuffing”:
3 cups bread cubes, toasted
2 tablespoons margarine, melted but not hot
1/2 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste (I did not add salt)
chopped parsley

(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a greased casserole dish.

Mix together all the ingredients from the second list. Add some stock so it’s a bit moist or not bone dry.  Put the mixture on top of the stuff in the casserole, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet (in case it overflows while cooking), and bake at 400 degrees F for 30 to 45 min. The top should be browned.

Note: do not raise temp above 400, probably done after 45 min, check internal temp.

Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. Serve with gravy if desired, keeping in mind that it is a very rich dish.

Serve with mushroom, miso, mustard gravy