Mexican stew with quinoa: Saute garlic, cumin seeds, coriander seeds, one jalapeno chopped, and three 1 inch-long pieces of ginger in olive oil. Add potatoes and toss. Then add one can black beans, with juice, and a few stewed, fire-roasted tomatoes. Simmer until potatoes are cooked through, adding green bell pepper and roasted squash halfway through.Salt to taste.
Start quinoa in rice cooker, light on the water/vegetable stock. Then just wait. I <3 my rice cooker.
Chop half an eggplant, and then halve a handful of tomatillos, tomatos, and one poblano pepper. Roast at 450 degrees until they start to blister, then chop and toss into pot.
Top cooked quinoa with the stew, as well as a salsa of your choice and grated cheese of choice (I used sharp white cheddar). Serve with corn tortilla.
