5. Quinoa and Vegetable Vegan Stew
Ingredients
- 1 Brown Onion, chopped
- 2 Carrot, chopped
- 1.5 cups Quinoa
- 2 tablespoons of Macadamia Oil
- 1 tablespoon Cumin
- 2-4 cloves Garlic, finely minced
- Salt and Ground Pepper to taste
- Handful of Rosemary
- Handful of Basil
- 5 Medium Tomatoes, chopped
- 2-3 cups of red and green cabbage, shredded
- 2 Cups Kale
- 1 Sweet Potato/Kumera, chopped
- 2 Cups of the above prepared stock
- 2-3 Cups Spring Water
Vegetable Stock
- 1 Brown Onion, cut into quarters
- 2 Stalks of Celery, chopped in half
- 4 Carrots, medium size, cut in half
- 8 cloves of Garlic, cut in half
- 2 bay leaves
- 1 tablespoon Cumin
- Handful of fresh Parsley
- Handful of fresh Rosemary
- Salt and Whole Peppercorns, we didn’t really measure, just added as we went
- 6 Cups Spring Water
Instructions
- Add the chopped carrot and onion and garlic to your pot, with the macadamia oil. Cook it off just a bit then add the quinoa.
- Add the stock, water, and the tomatoes. Simmer on medium heat for about 10 minutes. Finally, add in the cabbage and the kale and the sweet potato. Put in the spices, the cumin, the rosemary, the basil, and your salt and pepper. We taste as we cook and season accordingly, so our measurements might not be exact, but remember that you can always add more if you think it needs it.
- Turn the heat down and continue to cook for 15-20 more minutes. We checked on it constantly just to make sure the flavors were right. It smelled so nice 🙂 Basically it’s done when the sweet potato is cooked. Enjoy!
Recipe Notes
We included mushrooms in our stock, but removed them after about 10 minutes when we realized they could be overpowering. Throw all of it in a big pot with a lid. Heat on high until boiling. Then turn the heat down to low and let it simmer for about 2.5-3 hours. We ended up letting it cool over night just for extra flavor development. Strain completely (you might be able to find another use for the leftover vegetable, Kasey happily ate the carrots on their own they were so good :D). You’ll need about 2 cups of stock liquid for your stew.