Spiced Bean and Broccoli Stew with Coconut Lime Quinoa

Ingredients

• 300 g broccoli florets
• 400 g canned black beans
• 1, diced red bell pepper
• 3 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bunch, chopped fresh coriander
• 200 ml coconut milk
• 150 g quinoa
• 1, zested and juiced lime
• to taste salt
• to taste black pepper
• 500 ml water

Steps

1. 1. Rinse the quinoa under cold water, then cook it in 300 ml of water according to package instructions. Once cooked, stir in the coconut milk, lime zest, and juice, then set aside.
2. 2. In a large pot, heat 2 tablespoons of water over medium heat. Add the minced garlic and diced red bell pepper, sautéing for about 3 minutes until softened.
3. 3. Add the broccoli florets to the pot and continue to cook for another 4-5 minutes until bright green and tender-crisp.
4. 4. Stir in the black beans, ground cumin, smoked paprika, and season with salt and pepper. Pour in 200 ml of water and bring the mixture to a simmer.
5. 5. Let it cook for 10 minutes, stirring occasionally, until heated through and slightly thickened.
6. 6. Garnish with fresh chopped coriander before serving.

Notes

• Canned beans are used for convenience; rinsing them helps reduce sodium content.

Substitutions

• If avoiding canned beans, cook dried black beans separately and add them to the stew.