Southwest Tomatillo Stew

Celeste S

1 med zucchini, cut into chunks and steamed for 10 min in a small saucepan

1 onion

1 to 2 green peppers

½ to 1 lb tomatillos (remove husks, wash, and slice in half)

3 garlic cloves

1 tsp cumin

½ tsp garlic powder

½ tsp pepper

Dash of cayenne or red pepper flakes

1 tsp chili powder

1 tsp oregano, basil or Italian seasoning

4 to 6 cups broth

1 to 2 tsp salt (to taste)

½ cup (dry) quinoa (rinse if the package doesn’t say it comes pre-rinsed)

1 can/2 cups black or pinto beans

Sauté onion for 5 minutes in a bit of olive oil.

Add peppers, garlic, and tomatillos to the onions and sauté 5 minutes more-just until they start to brown.

Sprinkle spices on top of the onion and peppers.

Add zucchini and skillet vegetables to a blender with 2 cups broth. Blend until almost smooth. We like it slightly chunky.

Pour this thick sauce into a soup pot. Add remaining broth and quinoa. Simmer for 20 minutes to cook the quinoa. Add the can of black beans. Salt to taste.

Garnish with cilantro and avocado.

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