Vegetarian Stew with Quinoa

During these cold winter months, I like to make a lot of hot soups and stews.  Most times I use meat, like beef or chicken.  But, I also enjoy a vegetarian meal at least one day of the week.  When I do, I make sure to include vegetarian sources of protein, like beans, legumes, or quinoa.  The wonderful thing about quinoa is that it is a complete source of protein, meaning that it provides all essential amino acids.  It’s also anti-inflammatory and provides antioxidants, fiber and other important nutrients, like magnesium.  You can be sure you are getting plenty of nourishment from this delicious vegetarian stew.

Vegetarian Stew with Quinoa

1 acorn squash

2 tbsp butterVeggie Stew 1

1 onion, chopped

2-3 garlic cloves, crushed

2 carrots, chopped (1 cup)

3 cups vegetable broth

1 sweet potato, peeled and diced

2 cups cauliflower florets

1 cup waterVeggie Stew 2

1 cup quinoa

14 oz can crushed tomatoes

1 tsp cumin

1 tsp turmeric

1 tsp sea salt

1 tsp ground mustard

3 cups kale, chopped with stems removed


Cut squash in half, scoop out the seeds and steam for 20 minutes.  Let cool, peel, cut into cubes and set aside.

Heat butter in a large pot over medium-low heat.  Add onions, garlic and carrots.  Saute for about five minutes, adding some water if necessary.

Add all remaining ingredients, except for the kale.  Bring to a boil and reduce heat to low.  Add kale, cover and simmer for 20 minutes.

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