Feijoada Vegana with Quinoa and Brazilian Collard Greens
Tips for Experienced Cooks
To elevate this dish, consider toasting the quinoa before rinsing to enhance its nutty flavor. Also, for a deeper flavor in the stew, deglaze the pot with a splash of red wine after sautéing the vegetables and let it reduce before adding the remaining stew ingredients. To diversify textures, garnish with roasted and slightly crushed nuts for a delightful crunch.
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!
Fresh Produce & Herbs
- 1 cup quinoa
- 2 onion
- 2 bell pepper
- 2 carrot
- 2 tomato
- 4 cups collard greens
Seasonings & Spices
- 3 cloves garlic
- 3 cloves garlic
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 bay leaf
- salt
- pepper
Pantry Items
- 2 cans black beans
- 1 tablespoon olive oil
- 1/2 cup vegetable broth