“Exquisite Brazilian Vegan Feijoada Stew with Quinoa & Avocado Salad”
This vegan feijoada stew recipe combines traditional Brazilian flavors with a modern twist, offering a hearty and satisfying meal perfect for lunch. With a focus on mouthfeel, aroma, and plating appeal, this dish is sure to impress your taste buds and your guests.
Allergens
None
Ingredients
- 1. 1 cup dry black beans (uncooked) 2. 1 large onion, chopped 3. 2 cloves garlic, minced 4. 2 cups vegetable broth 5. 1 bay leaf 6. 1 teaspoon ground cumin 7. 1 teaspoon paprika 8. 1/2 teaspoon ground black pepper 9. Salt, to taste 10. 1 cup cooked quinoa 11. 1 avocado, sliced 12. 2 tablespoons olive oil 13. Fresh cilantro, for garnish
Instructions
- Rinse and sort black beans. Soak overnight in water, then drain.
- In a large pot over medium heat, add 2 cups of water, soaked black beans, onion, garlic, vegetable broth, bay leaf, cumin, paprika, black pepper, and salt. Bring to a boil, cover, reduce heat, and let simmer for 1 hour or until beans are tender.
- Remove bay leaf and set aside.
- In a separate pan, sauté quinoa in olive oil until slightly browned. Add cooked quinoa to the bean mixture and stir well.
- Plate feijoada stew generously on each serving dish, then top with avocado slices and a sprinkle of fresh cilantro.
Chef’s Insight
The flavors in this recipe meld together beautifully, creating a rich, satisfying meal that's perfect for any time of day.
Notes
Feel free to add additional vegetables, such as carrots or bell peppers, to the stew for added nutrition and flavor.