Monday, March 7, 2011

MOMday - African Quinoa Stew

After dealing with super sick babies all weekend, I decided that I needed to be proactive in case this bug hits us big people next.  Besides running out to stock up on disposable diapers and wipes (normally we use cloth) and cooking up a big batch of chili.  I wanted to have one more hearty meal ready to go in case we needed it.   Enter the crockpot.

I really don't use my crockpot as much as I should.  Whenever I do, I always marvel at how quick and easy it is to make a meal without thinking about it.  I've even gone on bursts where I stockpile slow cooker recipes so I can do it more often...and I never do.   Today, I knew having a real meal was going to be out of reach unless I made it cook itself.  It's so hard to snuggle a baby and cook a decent meal at the same time!   So, I grabbed my 5 Ingredient Slow Cooker cookbook (Company's Coming) and started to toss in the 5 ingredients to make an amazing stew for our dinner.  I thought I would share the recipe with y'all.  It is so yummy and hearty!

Warning: Contains Peanut Butter so not good for those with allergies.

The pic is a bit washed me, it is waaaaay delish.

1.5 cups - Chopped onion
2 cans Red Kidney Beans
2 cups - Tomato Sauce
1 cup - Quinoa (rinsed and drained)
1/3 cup - Peanut Butter

Heat large greased frying pan on medium.  Add onion.  Cook for about 8 minutes, stirring often, until softened.  Transfer to 3.5 - 4 quart slow cooker.

Add remaining 4 ingredients, plus 1 cup of water and a generous sprinkling of salt and pepper.  Stir.

Cook, covered, on low for 5-6 hours or on high for 2.5-3 hours.

Makes about 8 cups.

1 cup: 348 Calories; 8.9g total fat (0.7g Mono, 0.7g Poly, 1.5g Sat); 0mg cholestrol; 53g Carbohydrate; 15g Fibre; 17g Protien; 547 mg Sodium

(From Company's Coming 5 Ingredient Slow Cooker Recipes)

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