Mixed Vegetable & Quinoa Stew
Servings
5-6
Servings
5-6
Ingredients
  • 2Tbsp Canola Oil
  • 2/3Cup Dry Quinoa
  • 1 Carrotdiced
  • Cauliflowersmall head, chopped
  • 1/2 Green Bell Pepperseeded & chopped
  • 2Cloves Fresh Garliccrushed
  • 2Cups Veggie Stock
  • 3.5Cups Filtered Water
  • 8Cans Whole Peeled Tomatoeschopped
  • 4Tbsp Tomato Saucefrom the can, with the tomatoes
  • 1.5Cups Chinese Cabbagesliced
  • 8 Fresh Basilleaves, torn
  • 2 Bay Leaves
  • 4shakes Italian Seasoning
  • 2Cups Baby Spinach
  • Salt and Pepperto taste
  • 1/4Cup Parsleyfor 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!