February Stew
February calls out for warm and toasty meals on cozy nights by a roaring fire. This hearty, vegan, gluten- and dairy-free stew is comfort food at its best: good for the health of both body and soul.
Enjoy!
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February Stew Recipe
February Stew
Yield:
6
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
February calls out for warm and toasty meals on cozy nights by a roaring fire. This hearty, vegan, gluten- and dairy-free stew is comfort food at its best: good for the health of both body and soul. Enjoy!
Ingredients
- 1 cup quinoa
- 6 cups vegetable broth, divided
- 1 bunch scallions, trimmed and sliced into ¼-inch rounds
- 10 ounces kale, deveined and roughly chopped
- 2 cups canned white beans, rinsed and drained
- ½ pound new potatoes, halved
- ¼ pound sweetpotatoes, peeled and chopped
- 1 teaspoon cumin seeds
- 3 tablespoons extra-virgin olive oil
- 1 large clove garlic, minced
- 2 teaspoons ground cumin
- 1 ½ teaspoons sea salt
- 3 tablespoons lemon juice, freshly squeezed
- ½ cup chopped cilantro
- ½ cup sunflower seeds (garnish; optional)
Instructions
- Rinse quinoa thoroughly in a colander*. Combine with 2 cups of the vegetable broth in a medium pot. Bring to a boil, reduce heat, and simmer for 12-15 minutes. Remove from heat and set aside.
- While quinoa is cooking, prepare the vegetables, and toast the cumin seeds until lightly browned and fragrant on a piece of aluminum foil in a toaster oven or on the stovetop in a small skillet over medium heat.
- In a large soup pot, heat the olive oil over medium heat until shimmering. Add the garlic and sauté until fragrant, about 1 minute. Add the ground cumin, toasted cumin seeds, potatoes, sweetpotatoes, and salt. Stir over medium heat for about 5 minutes.
- Add the quinoa, remaining vegetable broth, scallions, beans, and kale, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Add the lemon juice and half the cilantro. Stir to combine. Serve hot with optional garnish of sunflower seeds and the remaining cilantro.
Notes
Store leftover bowls in airtight containers in the refrigerator for up to 3 days and/or freezer for up to 3 months.
Nutrition Facts
Calories
365Fat
16 gSat. Fat
2 gCarbs
46 gFiber
9 gNet carbs
37 gSugar
3 gProtein
13 gSodium
1557 mgCholesterol
0 mg
