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Mixed Vegetable & Quinoa Stew

by | Feb 4, 2020 | Soup

Print Recipe
 Mixed Vegetable & Quinoa Stew
Servings
Ingredients
  • 2 Tbsp Canola Oil
  • 2/3 Cup Dry Quinoa
  • 1 Carrot diced
  • Cauliflower small head, chopped
  • 1/2 Green Bell Pepper seeded & chopped
  • 2 Cloves Fresh Garlic crushed
  • 2 Cups Veggie Stock
  • 3.5 Cups Filtered Water
  • 8 Cans Whole Peeled Tomatoes chopped
  • 4 Tbsp Tomato Sauce from the can, with the tomatoes
  • 1.5 Cups Chinese Cabbage sliced
  • 8 Fresh Basil leaves, torn
  • 2 Bay Leaves
  • 4 shakes Italian Seasoning
  • 2 Cups Baby Spinach
  • Salt and Pepper to taste
  • 1/4 Cup Parsley for garnish
Servings
Ingredients
  • 2 Tbsp Canola Oil
  • 2/3 Cup Dry Quinoa
  • 1 Carrot diced
  • Cauliflower small head, chopped
  • 1/2 Green Bell Pepper seeded & chopped
  • 2 Cloves Fresh Garlic crushed
  • 2 Cups Veggie Stock
  • 3.5 Cups Filtered Water
  • 8 Cans Whole Peeled Tomatoes chopped
  • 4 Tbsp Tomato Sauce from the can, with the tomatoes
  • 1.5 Cups Chinese Cabbage sliced
  • 8 Fresh Basil leaves, torn
  • 2 Bay Leaves
  • 4 shakes Italian Seasoning
  • 2 Cups Baby Spinach
  • Salt and Pepper to taste
  • 1/4 Cup Parsley for garnish
Instructions
  1. 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.
  2. 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!
Recipe Notes

Read the blog post where this recipe originally appeared: Fridge Cleanout Stew!