Garden-Fresh Portuguese Vegan Quinoa Feijoada with Mushroom Espetada – A Sensational Plant-Based Twist on a Classic!

Allergens

Soy (from canned black beans, although you may use dried beans and soak/cook them to avoid) - Wheat (if using wheat-based bread for serving)

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups vegetable broth
• 1 can black beans (15 oz), drained and rinsed
• 1/4 cup extra virgin olive oil
• 1 lb cremini mushrooms, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 1/4 tsp sea salt (or to taste)
• Fresh parsley, for garnish

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer until the quinoa is cooked through and fluffy, about 15 minutes. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 3 4 minutes.
3. Stir in tomato paste, smoked paprika, cumin, black pepper, and salt. Cook for an additional minute to blend flavors.
4. Add sliced mushrooms to the skillet, cooking until they release their moisture and become tender, about 7 8 minutes.
5. Gently fold in the cooked quinoa and drained black beans, mixing well to combine.
6. Serve over rice or with crusty bread, garnished with fresh parsley.

Chef’s Insight

Experiment with different vegetable broth flavors or add a splash of red wine to enhance the richness of this dish.

Notes

This dish is versatile; feel free to adjust the seasoning to your preference.