Simple, Savory & Slightly Smoky Barbacoa Stew

March 05, 2019

 

Hearty and delicious – this recipe is garden fresh yet has a rich depth bound by proteiny quinoa and complex smoky Barbacoa.  Can be whipped up in way under an hour, but tastes as if it’s been simmering all day long.  The rotating texture of vegetables from cooked to blanched to raw, hits the spot all year long!

TOTAL COOK TIME:  35 – 40 Minutes

 INGREDIENTS:

1 TBSP EVOO

1 White Onion
1 Red Bell Pepper
2 TBSP Paprika
1 TBSP Cumin
8 CUPS Veggie Stock
1 CUP Quinoa
1 LB Small White Potatoes
1 LB Carrots (Sliced)
2 Zucchini (Diced)
2 CUPS Frozen Peas
2 TBSP Maya Mike Belizean Barbacoa (Smoked “Red” Label)
1 Tomato (Chopped)
1 Avocado (Diced)
½ Cup Minced Cilantro


Tip of the Recipe!  Use body exfoliation hand gloves to lightly scrub skin from root vegetables such as potatoes and carrots vs cutting away all the healthy and interesting skin texture with a peeler or grater.


STEP 1
Dice Onion and Red Pepper
Place in Large Dutch Oven or Sauce Pan with EVOO over medium heat
Sauté until tender (about 5 minutes)
Stir in Paprika, Cumin & 2 TBSP Maya Mike Belizean Barbacoa (Smoked “Red” Label)
Add Quinoa, Potatoes and Stock over high heat
Bring to a boil reduce to simmer for 5 minutes
Add Carrots and Zucchini and cook another 3 minutes
Toss in frozen Peas and turn off heat
Rest for 5 minutes
Top with diced Tomato, Avocado & Cilantro
Enjoy!

Click HERE for printable .pdf

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