You’re going to love this quinoa stew! It’s hearty, super nourishing, and oh so delicious! The recipe is gluten free, dairy free, sugar free, and easily adaptable to suit a vegetarian. It’s superfood comfort in a bowl!
This stew couldn’t be easier to make; you literally dump all the ingredients into the pot and let them cook together. Not only does this save time, but by doing it this way, you can maintain more of the rich minerals in the vegetables rather than if you would have sauteed them first.
Unless you’re using “prewashed” quinoa, be sure to give it a good rinse under water before adding it.
Vegetable Quinoa Stew
Superfood comfort in a bowl!
Ingredients
- 1 14 oz. can organic whole tomatoes
- 2 garlic cloves minced
- 1 celery stalk chopped
- 1 carrot chopped
- 3 cups chicken bone broth or vegetable broth, for vegetarian
- 1/3 cup quinoa rinsed
- 1/2 teaspoon Italian dried herb seasoning
- 1/4 teaspoon organic ground turmeric
- 1 bay leaf
- 1 cup shredded or chopped cooked chicken or turkey or 1 can white kidney or navy beans, for vegetarian - drained and rinsed
- Chopped fresh parsley
- 1/2 cup frozen organic corn optional
- Salt and pepper taste
Instructions
- In a large pot, combine tomates, garlic, celery, carrot, broth, bay leaf, turmeric, and Italian seasoning. Bring to a gentle boil, then simmer until the quinoa is fully cooked, about 15 minutes.
- Stir in cooked chicken or white beans, and add corn if using. Season as desired with salt and pepper.
- Let sit covered for 5 minutes before serving. Sprinkle with fresh parsley overtop.
Notes
If you prefer a thinner consistency, add another cup of broth or water.
Adapted from Joyous Detox Cookbook
