Curl up to a comforting bowl of stew!
Looking for something to warm you up on a cold and rainy day, when you just don’t feel like leaving the house to go to the store? This healthy quinoa dish is just what the doctor ordered. Vegetable and Quinoa Stew can be created from a hodge-podge of ingredients that you probably have lying around, and it includes quinoa, one of nature’s greatest grains! Quinoa recipes offer an overwhelming number of health benefits, they’re versatile, and they’re easy-to-make.
This recipe has been contributed by Matt Frazier. Matt is a vegan marathoner and ultra-runner, who recently finished his first 100-mile race. He writes the plant-based fitness blog No Meat Athlete and is the author of the new book, No Meat Athlete: Run on Plants and Discover Your Fittest, Fastest, Happiest Self.
Vegetable and Quinoa Stew
- 2 tablespoons canola oil
- 2/3 cup quinoa
- 1 carrot diced
- 1/2 onion finely chopped
- 1 head cauliflower small, chopped
- 1/2 green bell pepper seeded and chopped
- 2 cloves garlic crushed
- 2 cups vegetable stock
- 3 1/2 cups water
- 8 canned whole peeled tomatoes chopped
- 4 tablespoons tomato sauce from the can with the tomatoes
- 1 1/2 cups Chinese cabbage sliced
- 8 basil leaves torn
- 2 bay leaves
- 4 shakes of Italian seasoning
- 2 cups baby spinach
- salt and pepper to taste
- 1/4 cup parsley for garnish
- Heat the oil in a large pot or dutch oven on medium-high heat. Stir in the quinoa, carrot, onion, bell pepper, cauliflower, and garlic. Cook for a few minutes until lightly browned, stirring frequently.
- Pour in the stock, water, tomatoes and sauce, cabbage, bay leaves, Italian seasoning, basil, and spinach. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before serving. Also don’t forget to remove the bay leaves!
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