1001431319Part of our Make-Ahead Meals recipe series, this Vegetable Stew with Quinoa is sure to become a family pleaser as the days become shorter and a little cooler. Filled with veggies, this soup will fill and warm you up. Like most soups, it tastes even better the next day.
CLICK TO PRINT HEREMake Ahead Meals -Vegetable Stew with Quinoa
Part of our Make-Ahead Meals recipe series, this Vegetable Stew with Quinoa is sure to become a family pleaser as the days become shorter and a little cooler. Filled with veggies, this soup will fill and warm you up. Like most soups, it tastes even better the next day.
Ingredients
Scale
- 1 acorn squash
- 2 tbsp butter
- 1onion, chopped
- 2–3 garlic cloves, crushed
- 2 carrots, chopped (1 cup)
- 3 cups vegetable broth
- 1 sweet potato, peeled and diced
- 2 cups cauliflower florets
- 1 cup water
- 1 cup quinoa
- 14 oz can crushed tomatoes
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp sea salt
- 1 tsp ground mustard
- 3 cups kale, chopped with stems removed
Instructions
- Cut squash in half, scoop out the seeds and steam for 20 minutes. Let cool, peel, cut into cubes and set aside.
- Heat butter in a large pot over medium-low heat. Add onions, garlic and carrots. Saute for about five minutes, adding some water if necessary.
- Add all remaining ingredients, except for the kale. Bring to a boil and reduce heat to low. Add kale, cover and simmer for 20 minutes.
Karen Stoyles is a Registered Holistic Nutritionist, military wife, mother and owner of Nature Prenatal.
Karen Stoyles, RHN
