This one was a bit of an experiment but super tasty!
Enjoy! Xox, Jen
Ingredients
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1 1/2 Tbsp olive oil
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1 onion, chopped
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Kosher salt
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1/2 medium butternut squash (about 12 oz), peeled and cut into 3/4-inch pieces
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1 medium poblano pepper, cut into 1/4-inch pieces
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2 cloves garlic, pressed
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1 1/4 tsp ground cumin
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1 canned chipotle in adobo, finely chopped, plus 1 Tbsp adobo
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3 cups low-sodium vegetable broth
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1 (14-oz) can diced fire-roasted tomatoes
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1/2 cup quinoa, rinsed
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1 (15-oz) can black beans, rinsed
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1/3 cup cilantro, chopped, plus extra leaves for garnish
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1/3 cup roasted pepitas
Directions
Step 1:
Heat the olive oil in a Dutch oven over medium heat. Add the onion and 1/2 teaspoon salt. Cook, covered, stirring occasionally, for 6 minutes.
Step 2:
Add the butternut squash and poblano pepper. Cook, stirring occasionally, for 4 minutes. Stir in the garlic and cumin; cook for 1 minute.
Step 3:
Stir in the chopped chipotle and adobo, then add the vegetable broth. Bring to a boil. When the edges of the pot begin bubbling, stir in the tomatoes and quinoa. Reduce heat and simmer gently, covered, until the quinoa is tender, 12–14 minutes.
Step 4:
Stir in the black beans and cook until heated through, about 3 minutes. Stir in the chopped cilantro. Serve topped with roasted pepitas and additional cilantro if desired.
