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!
Smoky Veggie Stew
1 tablespoon 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 tablespoons Marie Sharp’s Smokin’ Marie Habanero Pepper Sauce
1 tomato (chopped)
1 avocado (diced)
½ cup minced cilantro
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.
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 and 2 tablespoons Marie Sharp’s Smokin’ Marie Habanero Pepper Sauce.
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.