Southwest Red Potato Quinoa Stew
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This stew is hearty and flavorful. I love to make HOT (spicy) foods for Randy and this one got two thumbs up from him in the flavor department.
We at it with corn chips but you could have corn bread with it instead (I just ran out of time to bake it).
6 garlic bulbs, crushed
1 yellow onion, chopped
5 carrots, diced to bite size
5 cups of red potatoes, diced to bite size
1 cup red quinoa, rinsed
1 cup celery, chopped
1 cup broccolini, chopped
4 cups kale, chopped well
5T of Southwest Spice Seasoning*
Water (to just over the vegetables, for me it was 6 cups)
Prepare all of your ingredients BEFORE you turn on InstantPot.
Put InstantPot on to SAUTE mode.
Add garlic, let simmer in hot oils for 30 seconds.
Add onion and mix well allowing it to soften (about 1 minute).
Put InstantPot WARM mode.
Add carrots and repeat onion handling (1 minute stirring).
Add celery, stir for 30 seconds.
Add broccolini, stir for 30 secs.
Add spices, stir well.
Add kale (no need to stir).
Add quinoa (flatten and press it down).
Add potatoes, press down – no need to stir).
Fill water above (like 2 centimeters max) the potatoes.
Place cover securely on top.
Put steam release into CLOSED mode.
Set MANUAL MODE to HIGH and 15 minutes.
Do not force the pot to open! Allow the pressure to reduce on its own. If you must “help” it along, use oven mitts when you OPEN the release valve.
SOUTHWEST SPICE SEASONING
I adapted these from Emeril’s – place all of these in a container you can shake or stir. If you have these herbs FRESH I’d highly recommend you use them instead of the dry spice from a jar.
2T HOT chili powder
2T ground cumin
1T smoked paprika
1t black pepper
1t cayenne pepper
1T dried oregano