Quinoa Vegetable Stew Recipe

This Quinoa Vegetable Stew is the ultimate healthy comfort food! Vegan, gluten free, and full of nourishing vegetables, it’s hearty and filling. 

Heads up! This post was first published January 2012. Photos have been updated and recipe notes to reflect variations I’ve made through the years. Enjoy!

These days, it’s a major accomplishment when I’m able to get into the kitchen and make a meal that takes longer than 15-20 minutes to prepare.  When I do, it’s got to last me a few days.

This stew is perfect because I made a big pot and we were good to go for three days of lunches.  And what’s better than a bowl of warm, comforting stew on these dark, wintery days?  Not much.

Completely vegan and filled with vegetables, this stew is as healthy as it is comforting.  What are you talking about?  Healthy comfort food is not an oxymoron.  Try this stew and you’ll be convinced.

 

 

 

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Quinoa vegetable stew

This Quinoa Vegetable Stew is the ultimate healthy comfort food! Vegan, gluten free, and full of nourishing vegetables, it’s hearty and filling.

• Author: Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 medium potatoes (sweet, white, or red all work), cubed
• 1 1/2 teaspoons oregano
• 1 teaspoon marjoram
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper
• 8 cups vegetable broth
• 3 cups greens, such as kale or baby spinach, chopped
• 1 cup quinoa, rinsed
• 2-3 tablespoons fresh lemon juice

Instructions

1. Heat the olive oil in a large stock pot or dutch oven.  Add the onion, carrots, celery and 1/2 teaspoon salt and cook over medium heat 5 minutes.
2. Add the potatoes, oregano, marjoram, the rest of the salt, pepper, and broth.  Bring to a boil and then reduce to a simmer. Allow to simmer about 15 minutes.
3. Add the quinoa and allow to simmer another 15-20 minutes.
4. Optional: Take 2-3 cups of the stew and transfer it to a blender.  Blend and then return the blended mixture back to the pot.
5. Add the chopped greens and lemon juice and cook until the the greens are wilted, about 5 more minutes.  Taste and add more salt and pepper, if desired.  Enjoy!

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 264
• Sugar: 9.7 grams
• Fat: 8 grams
• Carbohydrates: 39.2 grams
• Protein: 9.7 grams

 

 

If you make this Quinoa Vegetable Stew recipe, I would LOVE to see it! Please take a pic and share it on Instagram or Facebook and tag me @happyhealthymama 

Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

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