Feijoada Vegana with Quinoa and Brazilian Collard Greens

Step 1: Rinse and cook quinoa

Rinse the quinoa under cold water, then cook according to package instructions.

Step 2: Sauté aromatics

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.

• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic

Step 3: Add vegetables and cook

Add the bell peppers, carrots, and tomatoes to the pot, and cook until the vegetables are tender.

• 1 bell pepper
• 2 carrots
• 3 tomatoes

Step 4: Combine stew ingredients

Stir in the black beans, cooked quinoa, cumin, paprika, bay leaf, salt, and pepper. Simmer the stew for 20 minutes to allow the flavors to meld together.

• 1 can black beans
• Cooked quinoa from step 1
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste

Step 5: Prepare collard greens

While the stew is simmering, prepare the Brazilian collard greens. Heat the olive oil in a separate pan over medium heat. Add the minced garlic and sauté until golden brown. Add the chopped collard greens and vegetable broth to the pan. Cook until the greens are wilted and tender. Season with salt and pepper to taste.

• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 bunch collard greens (chopped)
• 1/2 cup vegetable broth
• Salt and pepper to taste

Step 6: Serve

Serve the Feijoada Vegana with quinoa and Brazilian collard greens on the side. Enjoy!