Quinoa is my favorite grain to makes soups or stews with. This quinoa vegetable bean stew is one of my go-to meals when I want to make a simple and quick vegan stew.
A large number of the fixings are things that I generally keep in my storage space (i.e., quinoa, canned beans, canned tomatoes, stock, flavors). For the vegetables, you can truly utilize whatever you have available in the ice chest. In any event, utilizing a couple of cups of frozen vegetables would work in case it's the week's end and there isn't a lot of new produce left in the refrigerator. I love plans that are flexible and permit you to manage with what you have.
Whenever you make a vegetable soup or stew, wash and hack every one of the vegetables before you begin cooking. For this stew, that will incorporate hacking onion, carrots, celery, spinach, and garlic (or whatever vegetables you're utilizing). At the point when I add spinach to stews, I like to generally hack it first so I don't wind up eating a major spoonful of spinach. Sautee the onion until it mellow, then, at that point add the carrot, celery, and garlic and cook until those are soft.Quinoa has a characteristic covering that is somewhat severe so try to completely flush the quinoa in a fine-network sifter early.
Once the quinoa is washed, add the quinoa, stock, tomatoes, and flavors and bring to a stew. To some degree cover the pot, and cook for around 30 minutes, until the quinoa is cooked. After the quinoa is cooked, add the beans and spinach and cook a couple of moments until the spinach is withered. Mood killer the warmth and add a couple of tablespoons of lemon juice. Relax, it will not taste excessively lemony. The lemon squeeze simply gives the stew an inconspicuous newness and added flavor.
The extra stew can be put away in a sealed shut compartment in the cooler for as long as 5 days. You can likewise freeze it for a while. Soups and stews make magnificent cooler suppers.
Gluten-free quinoa vegetable bean stew made with onions, carrots, celery, garlic, spinach, tomatoes, and kidney beans. A filling and nutritious meal great for meal prep or a quick and easy dinner.
Ingredients
- 1 cup quinoa, rinsed well in a fine-mesh strainer
- 1 tablespoon olive oil
- 1 medium-sized yellow onion, chopped
- 3 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 15 oz. can of diced tomatoes, drained
- 15 oz. can of kidney beans, rinsed and drained
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 3 cups baby spinach, roughly chopped
- 2 tablespoons lemon juice
- salt and ground black pepper to taste
Instructions
- Heat oil in a Dutch oven or large pot over medium heat. Cook the onion 3 minutes until softened. Add celery, carrots, and garlic and cook another 8 minutes until softened.
- Add the quinoa, paprika, oregano, basil, salt, pepper, broth, and tomatoes. Bring to a simmer, cover partially and cook for 30 minutes.
- Add the beans and spinach and cook 5 minutes. Stir in the lemon juice.