8. Winter Vegetable Stew with Edamame
Ingredients
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon nutmeg
- 1 medium butternut squash (about 1 pound), cubed
- 4 red skinned potatoes, washed and cubed
- 1 turnip, peeled and cubed
- 4 cups kale, chopped
- 1 cup edamame, cooked
- 2 cups vegetable broth
- 1 14 ounce can diced tomatoes
- 2 tablespoons honey
- 1/2 cup fresh or store bought orange juice
- 1/2 cup toasted almonds, roughly chopped
- 4 cups cooked Quinoa
- salt and pepper to taste
- goat cheese (optional)
Instructions
- In a large saucepan heat oil and butter on medium. Add onion and garlic. Cook until onion is translucent.
- Add squash, potatoes, turnip, cumin and nutmeg. Cook with onions for 3 minutes. Add broth, tomatoes, honey and orange juice. Bring to a boil, cover and simmer for 20 – 30 minutes. Be sure all vegetables are tender when pierced with fork.
- Stir in kale and edamame. Combine until kale has wilted slightly. Salt and pepper to taste.
- Serve over cooked Quinoa garnish with almonds.