6. Quinoa and Vegetable Stew
Ingredients
- 1 medium yellow onion, chopped
- 1 large or 2 small sweet potatoes, peeled and chopped into 1-inch pieces
- 2 large carrots, chopped into 1-inch pieces
- 1 bunch kale, stems removed and thinly sliced (about 5-6 cups)
- 1 15-oz can white beans, drained and rinsed
- 2 15-oz cans chickpeas, drained and rinsed
- 1 14.5-oz can fire roasted petite diced tomatoes
- 32-oz low sodium vegetable or chicken stock
- 2 teaspoons salt
- ½ cup quinoa, rinsed
Optional toppings
- Chopped scallions
- Lemon slices
- Extra virgin olive oil
- Freshly ground black pepper
Instructions
- Place the onion, sweet potatoes, carrots, kale, white beans, chickpeas, tomatoes, stock and salt in a slow cooker. Cover and cook on high for 4 hours or low for 6 hours, or until the potatoes are cooked through.
- Uncover and add the quinoa. Cover and cook for an additional 20-30 minutes, or until the quinoa is cooked through. Taste and add additional salt to taste.
- Serve with chopped scallions, lemons slices, freshly ground black pepper and a drizzle of extra virgin olive oil if you like.
- Serves 4-6.