Andean Bean Stew with Squash and Quinoa Recipe

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
View Full Recipe at Kate in the Kitchen