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Monday, January 24, 2011

Black Bean, Kale and Butternut Squash Stew with Quinoa

I made this recipe earlier this week for dinner. The previous night I made Swedish Meatballs on my sister's recommendation, and they were pretty darn delicious but very, very rich (I could really tell how rich when I got out the leftovers for lunch the next day and there was white congealed fat around the edges of the container). Something less heavy was called for, and I wanted to use the quinoa, kale and butternut squash I already had on hand. I didn't have a jalapeƱo, so I added a pinch of cayenne with the other dry spices. I didn't have canned tomatoes, but I did find at the back of the fridge about a third of a pint of Emerald Valley Medium Salsa that needed to be used up, plus I tossed in a few cubes of frozen tomato juice. I used chicken stock instead of veggie broth, and I tossed in a couple cups of frozen corn at the end. Served over the quinoa, topped with the cilantro, plus grated cheese, sour cream, and crumbled tortilla chips, it was delicious, satisfying but not dense or rich. And if you follow the original linked recipe and forgo my animal-y alterations, it's even vegan.

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