Southwest Red Potato Quinoa Stew

IMG_0480Southwest Red Potato Quinoa Stew
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Servings: 8

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).

Ingredients:
1T EVOO
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 EVOO.
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 coriander
1t cayenne pepper
1T salt
1T dried oregano

Kale Salad (SoCal)

How to eat kale raw AND LIKE IT. Try my salad idea.

Pippy's Kitchen Kale Medley The ThirdKale Medley Salad The Third (SoCal Version)

Kale Salad The Third

I can’t get enough chopped kale these days.  I never thought I’d love it as much as I do.  I have no idea if it is related but I am sleeping like a ROCK so soundly.  Must be the kale. 🙂

This salad is built from Farm Fresh To You and Trader Joe’s produce.

I chop my lettuce a little larger to slow my husband down.  I’ve watched the speed he can inhale food and I’ve noticed there is NO WAY he can snarf down a salad I build.  My secret is the lettuce leaf size.  Beware:  bitching and moaning about leaf size is inevitable…but it is worth it!  We need to SLOW DOWN and chew our food whether you agree on it or not.  

Servings: 4-6

Ingredients
5 giant lacinato kale leaves, remove the stem from leaf and chop into small bits
1 head of lettuce, chopped larger than bite size
2 Persian cucumbers, chopped like nickels
2 carrots, chopped like nickels
2 celery stalks, chopped like nickels
1 red tomato (cut into bite size chunks)
10 cherry tomatoes (added last to each plate, 3 each)
1 small avocado (added last, halved and sliced)

Directions
Cut your lettuce and kale, toss it together and place in fridge in its own bowl (to chill).

While it’s “chillin’” cut the remaining vegetables (aka The Medley) except for the cherry tomatoes and avocado.  

Serve the bed of greens on the bottom and the medley on top for each plate/giant bowl.

Add the avocado and cherry tomatoes (optional).

Dig in!!

DRESSING?

Yes please!  

I spoon regular hummus throughout my salad (about ¼ cup) and blend it all together.  YUM!  Add your dressing as desired.

Randy has his salads dry, adding tons of cracked pepper.  He also added black beans to his (about ¾ cup).

Nutrition Info per serving (about 2 cups)
Calories 110 kcal
Fat 4g
Carbs 16g
Protein 4g

Packed with Vitamin A, C, Calcium and Iron.   See the My Fitness Pal recipe – click here.

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