Andean Bean Stew with Squash and Quinoa Recipe

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Ingredients

  • 1 winter squash of choice, peeled and cut into 1/2″ chunks
  • 2 cans pinto beans, drained and rinsed
  • 1 medium onion, chopped
  • 1 T. sweet paprika
  • 4 garlic cloves, minced
  • 1 can fire-roasted tomatoes, with liquid (use regular if you don’t have these available)
  • 1/2 c. quinoa, rinsed well
  • 1 bay leaf
  • 3 T. chopped basil or parsley

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1102g
Calories 1161  
Calories from Fat 114 10%
Total Fat 13.22g 17%
Saturated Fat 2.32g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2658mg 111%
Potassium 2927mg 84%
Total Carbs 208.7g 56%
Dietary Fiber 51.1g 170%
Sugars 6.41g 4%
Protein 58.16g 93%
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