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Curried Quinoa Vegetable Stew

A brothy one-pot stew of quinoa, black beans and vegetables in a gingery curry base, finished with peanut butter and wilted kale. It reheats well and eats like a hearty bowl meal.

4 servings · 30 min · soup · vegan

Ingredients

  • 1 tablespoon avocado or olive oil
  • 1 red onion, medium, finely chopped
  • 1 green pepper, medium, finely chopped
  • 1 carrot, large, chopped
  • 2 stalk celery, chopped
  • 3 clove garlic, minced
  • 3 tablespoon fresh ginger, minced, peeled
  • 2 tablespoon curry powder
  • 1 teaspoon cayenne powder (optional)
  • 2 tomato, large, chopped
  • 1 bay leaf
  • 4 cup broth
  • 1 cup quinoa
  • 1½ cup black beans, cooked, or one 15-ounce can, rinsed and drained
  • 3 tablespoon natural peanut or almond butter
  • ¼ cup fresh cilantro, chopped
  • 8 ounce kale, torn into bite-sized pieces
  • sea salt and black pepper, to taste

Method

  1. Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, carrot, and celery and let them cook for about 5 minutes, or until they begin to soften. Add the garlic, ginger, curry powder, cayenne (if you're using it), and the chopped tomatoes and let them cook for 1 minute.
  2. Add the bay leaf and broth to the pot and bring it to a boil. Add the quinoa and simmer uncovered for 12 minutes. Add the black beans to the pot and let them warm through.
  3. Remove the pot from the heat and add the peanut or almond butter, cilantro, and kale and stir. Let the stew sit for a few minutes so the kale wilts then season to taste with salt and pepper.

Notes

Recipe adapted from the cookbook Cooking with Quinoa For Dummies by Cheryl Forberg, RD.