Ingredients (3 servings):
1 1/2 tbs avocado oil
1 onion, chopped
1/2 tsp kosher salt
1 medium golden beet, peeled and diced (about 1 ½ cups)
1 medium poblano pepper, chopped
2 garlic cloves, pressed
1 1/4 tsp ground cumin
1/2 tsp smoked paprika
1/8–1/4 tsp cayenne pepper (optional)
3 cups low-sodium vegetable broth
1 1/2 cups tomatoes, chopped
1/2 cup quinoa, rinsed
1 (15-oz) can black beans, rinsed
1/3 cup chopped cilantro (plus extra for garnish)
1/3 cup roasted pumpkin seeds (unsalted)
Directions:
1. Sauté onion in avocado oil with salt in a large pot over medium heat for 3–4 minutes.
2. Add golden beet and poblano pepper. Cook 5–6 minutes, stirring occasionally.
3. Stir in garlic, cumin, smoked paprika, and cayenne. Cook for 1 minute.
4. Add broth, tomatoes, quinoa, and black beans. Bring to a boil, then reduce to simmer.
5. Simmer for 20–25 minutes, until golden beet and quinoa are tender.
6. Stir in chopped cilantro, adjust salt to taste.
7. Serve topped with pumpkin seeds and fresh cilantro.
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材料 (3人份):
1 1/2 湯匙牛油果油
1 顆 洋蔥, 切碎
1 顆中型黃金甜菜頭, 去皮並切丁 (約1 ½ 杯）
1 顆中型波布蘭辣椒, 切碎
2 顆大蒜瓣, 壓碎
1 1/4 茶匙孜然粉
1/2 茶匙煙燻紅椒粉
3 杯低鈉蔬菜高湯
1 1/2 杯 番茄, 切碎
1/2 杯藜麥, 沖洗過
1 罐 (15盎司) 黑豆, 沖洗過
1/3 杯 香菜, 切碎 (另備一些作裝飾）
1/3 杯 烤南瓜籽 (無鹽）
做法:
1. 在大鍋中以中火將洋蔥與鹽一起用牛油果油炒3-4分鐘。
2. 加入黃金甜菜頭和波布蘭辣椒, 偶爾攪拌, 加入蒜頭, 孜然粉, 煙燻紅椒粉, 繼續煮1分鐘。
4. 加入高湯, 番茄, 藜麥和黑豆, 煮沸後轉小火燉煮。
5. 燉煮20-25分鐘, 直到金紅菜頭和藜麥變軟。
6. 加入切碎的香菜, 根據口味調整鹽分。
7. 上桌時撒上南瓜籽和新鮮香菜作為裝飾。