Mexican Ranchero Amaranth Stew
Servings: 4 bowls
Ingredients
- 1 cup amaranth*
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 jalapeno cored and diced
- 2 bell peppers cored and diced
- 3 cups vegetable broth
- 1 14.5 ounce can crushed fire roasted tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 to 1 teaspoon cayenne depending on how hot you like it
- 1 15 ounce can black beans, drained and rinsed
- 1/2 cup chopped cilantro
- juice of 1 lime
- 2 avocados
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion, garlic and jalapeno and cook for 5 minutes then add the bell pepper and the seasonings (cumin, chili powder and cayenne) and stir together.
- Pour in the vegetable broth and the tomatoes with their juices and then bring to a low boil. Allow to cook for 15 minutes so that it thickens slightly.
- Add the soaked and rinsed amaranth (or quinoa) and continue to cook for another 20 minutes.
- Next add the black beans, chopped cilantro and the juice of 1 lime and stir together. Cook until everything is heated throughout and then serve warm. Garnish with avocado and chopped cilantro and enjoy!
Notes
*I prefer to soak grains to reduce phytic acid. This enhances digestion and absorption of nutrition.For this recipe, place the amaranth in a medium-size bowl and cover with 3 inches of water. If you have vinegar on hand, add a tablespoon to the bowl as well. Soak overnight or for 6-8 hours and then rinse before adding to the recipe.
**I also recommend using a flavorful vegetable broth for the best results. My favorite is Better Than Boullion's vegetable base.