Quinoa Black Bean Stew

• 2 tablespoons sesame oil
• 3 cups diced onions
• 2 cups diced red potatoes
• 2 cups thinly sliced leeks
• 2 cups thinly sliced celery
• 1 12 cups carrots, cut into 1/4-inch-thick rounds
• 1 cup diced red bell pepper
• 2 tablespoons chopped fresh garlic
• 4 cups coarsely chopped green cabbage
• 3 cups diced butternut squash
• 10 cups water
• 1 cup quinoa, rinsed and drained
• 2 tablespoons seasoning salt, see note above (herbamare)
• 2 teaspoons ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro

1. Heat the oil in an 8-quart stockpot over medium heat.
2. Add the onions, potatoes, leeks, celery, carrots, bell peppers, and garlic.
3. Saute for about 10 minutes, or until the vegetables begin to soften.
4. Add the cabbage, squash, water, quinoa, herbamare, and cumin, and cook for 10 minutes, or until the squash is soft.
5. Add the beans to the pot along with the parsley and cilantro, and stir well.
6. Heat thoroughly.
7. Ladle the hot stew into bowls and enjoy.
8. MEAT EATER'S CHOICE:.
9. Add 2 pounds of cubed cooked chicken to the stew 5 minutes before serving.

sesame oil, onions, red potatoes, leeks, celery, carrots, red bell pepper, fresh garlic, green cabbage, butternut squash, water, quinoa, seasoning salt, ground cumin, black beans, parsley, fresh cilantro

Taken from www.food.com/recipe/quinoa-black-bean-stew-513885 (may not work)