daniel fast recipes

Tired of the same old soup for dinner? Try this protein-rich and delicious Peruvian Quinoa Soup that will make your meal more exciting and highly satisfying than ever.

Peruvian Quinoa Soup

quinoa

water

onions

garlic (minced

vegetable oil

sralk celery (sliced)

carrot

bell pepper

zucchini (cubed)

tomatoes (diced fresh or canned – undrained)

water or vegetable stock

cumin

chili powder

coriander

cayenne (to taste)

oregano

cilantro (for garnish)

Place quinoa and water in a pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.

While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and sauté on medium heat for 5 minutes.

Add celery and carrots to the soup pot and cook an additional 5 minutes, stirring often.

Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot.

Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.

Stir in cooked quinoa and salt to taste.

Top with grated cheese and optionally chopped cilantro.

Serve immediately

This healthy chili recipe is full of Daniel Fast approved ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices.

50 Daniel Fast Recipes (Chili &amp; More!)

dry quinoa

onion

garlic

carrots

celery

green bell pepper

beans beans

olive oil

soy sauce

adobo sauce (from 1 can chipotle peppers in adobo sauce)

tomatoes (we used crushed Muir Glen-brand tomatoes)

corn

green chiles

garlic powder and paprika

white wine vinegar

Kosher salt & fresh ground black pepper

To garnish: Vegan Sour Cream, roasted salted pepitas, hot sauce

Place 3/4 cup quinoa in a saucepan with 1 1/2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for 5 minutes.

Meanwhile, chop the onion. Mince the garlic. Peel and chop the carrots. Chop the celery. Dice the green pepper. Drain and rinse the beans.

In a large pot or Dutch oven, heat the olive oil, then saute the onion for 5 minutes. Add in garlic, carrot, celery, and green pepper, and saute about 5 minutes, stirring occasionally. Stir in the soy sauce and adobo sauce and cook 30 seconds more.

Add the black beans, kidney beans, Muir Glen tomatoes, 2 cups of the cooked quinoa (reserve remainder for future use), corn, and green chiles. Add enough water to obtain a liquid consistency, about 3 cups. Season with the chili powder, garlic powder, paprika, and ground cumin and bay leaf. Simmer chili on low for 30 minutes.

When ready to serve, stir in the white wine vinegar and several pinches of kosher salt. Taste, and add additional salt and pepper to taste. Serve with hot sauce and other chili fixings of your choice (lime, cilantro, and so forth).

Thank you so much for your recipes! They are a huge help!!!

I've been surfing the net for Daniel Fast recipes and this is one of the BEST blogs with the greatest recipes that aren't boring. THANK YOU FOR THIS!!!

These recipes look great! I am unable to get the meal plan spreadsheet to download, though.

Muriwo Unedovi, sometimes called peanut butter greens, is a traditional Zimbabwe dish that combines a leafy green of your choosing and a peanut butter sauce. This African-style greens in a sweet and spicy peanut sauce dish will ignite your taste buds.

Muriwo Unedovi (Peanut Butter Greens)

onion (chopped)

bell pepper (chopped)

tomato (chopped)

1- inch piece of fresh ginger (minced or grated)

garlic (minced)

Tbsp smoked paprika

garlic powder

onion powder

kale

tsp coconut aminos

tsp scotch bonnet pepper sauce

Tbsp Simple Homemade Date Syrup

Preheat a large skillet or sauté pan over medium heat.

Add chopped onion to the hot pan and dry sauté for 3 to 4 minutes.

Stir in chopped bell pepper and tomato. Continue cooking for another 3 to 4 minutes until tomatoes start to break down.

Add minced garlic and ginger, and stir to combine.

Stir in smoked paprika, onion powder, and garlic powder and cook for another minute. Your kitchen should smell amazing.

Add chopped kale or collard greens, cover, and allow the greens to wilt without overcooking. They should be bright green, slightly tender, but with a bit of crunch. About 3 to 5 minutes should do it.

While greens are wilting, prepare the peanut butter sauce.

In a small mixing bowl, add peanut butter, scotch bonnet pepper sauce, coconut aminos, Simple Homemade Date Syrup, and water. Stir well. The sauce should be smooth and creamy, like a thick dressing. Taste it and adjust seasonings, if needed. 

Pour the sauce over the greens and stir well to combine. Turn off the heat, plate, and enjoy!

Delicious! Quick and easy recipe! Definitely making it again!

Fantastic! My husband loved it. Didn't mind that it was kale either. This is a winner.

Wow! This is amazing and pretty easy to make! I've been making it into a buddha bowl and its perfect for meal prep. Thank you ladies.

I made this the other day and oh my! It was fantastic! I added more hot sauce than what the recipe called for, because I like a nice kick. I was surprised at how it tasted even better the next day. I'll definitely be making this one again.

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Top 3 daniel fast recipes recipes from across the web

The most viewed daniel fast recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Peruvian Quinoa Soup

50 Daniel Fast Recipes (Chili &amp;...

Muriwo Unedovi (Peanut Butter Green...

The most viewed daniel fast recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

50 Daniel Fast Recipes (Chili &...