Quinoa Vegetable Stew

 

Though this stew requires some chopping and measuring of spices, it’s still simple in its essence and makes a batch that will feed you for a few days to come. The addition of quinoa gives it a built-in grain component, making it more satiating and pleasantly chunky in texture.

Quinoa Vegetable Stew

serves 4-6

  • olive oil

  • 1 yellow onion, diced

  • 1 medium carrot, sliced

  • sea salt

  • 6 garlic cloves, minced or sliced

  • 2 teaspoons ground coriander

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1 teaspoon fresh minced thyme or rosemary

  • 2 honeynut squashes or 1 medium butternut squash, peeled, seeded, and diced

  • 1 large russet potato (about 1 lb/450 g), peeled and diced

  • 1 14 oz/397 g can crushed tomatoes

  • 6 cups vegetable broth or water

  • 1 cup quinoa, rinsed

  • juice from 1 lemon

  • a few handful of spinach (optional)

  • fresh herbs like cilantro, parsley, green onion (optional, for serving)

Heat a soup pot over medium heat, add enough oil to generously coat the bottom. Add the onion, carrot, and a pinch of salt, saute for 7-10 minutes, until the onions are translucent. Add the garlic, coriander, paprika, cumin, and thyme/rosemary. Stir around for about 1 minute, until fragrant. Add the squash, potato, crushed tomatoes, broth/water, and more salt to season the stew. Cover and bring to a simmer. Simmer for 15 minutes.

Add the quinoa and simmer for another 15-20 minutes, or until the quinoa and squash/potatoes are fully cooked. Add the lemon juice and wilt in the spinach, if using. Taste for salt and adjust if needed. Serve the quinoa stew as is or topped with fresh herbs, with a side of toast/garlic bread.

Intuitive Cooking Takeaways

I love adapting this stew to whatever season I’m in. I like to keep the potato as a constant, an ingredient I always include in this stew, and then I switch up the rest of the produce according to what’s available. In the spring, it’s wonderful to add fresh peas or fava beans. In the summer, fresh tomatoes in place of the canned, zucchini/summer squash in place of the winter squash, and an addition of fresh corn is lovely as well. It’s fun to switch up the herbs in this way, too.

 
all, recipeMasha DavydovaComment