Description
Hearty Vegetable Quinoa Stew made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens. Perfect to meal prep for a cozy soup!
Ingredients
- 1 TBSP Eden Foods Olive Oil
- ½ white onion, diced
- 4 carrots, peeled and diced
- 1 zucchini, diced
- 1 summer squash, diced
- 1 bell pepper, diced
- ½ tsp garlic powder
- ½ tsp Himalayan sea salt
- ½ tsp ground black pepper
- ½ tsp dried thyme
- 1 14.5-oz. can diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups filtered water
- 1 cup Eden Foods Organic Red Quinoa
- 2 giant handfuls of spinach or leafy greens
Optional Toppings
- unsweetened almond milk yogurt
- sliced avocado
- red pepper flakes
Instructions
- Add the olive oil to a large pot over medium heat.
- Once warm, add the onion and sauté for 3 to 5 minutes, until translucent and fragrant.
- Add in the carrots, zucchini, summer squash, and bell pepper and sauté for an additional 5 to 8 minutes, until slightly softened.
- Add in the garlic powder, sea salt, black pepper, and thyme. Then, stir well to combine and coat the vegetables.
- Add in the canned tomatoes, vegetable broth, filtered water, and the quinoa.
- Bring the pot to a boil, then reduce the heat to a medium low. Cover, and allow to simmer for 25 to 30 minutes. In the last five minutes of cooking, add the spinach and stir, then re-cover and allow it to just wilt.
- Serve the stew in bowls with optional almond milk yogurt, sliced avocado, and red pepper flakes.
- Store leftovers in an airtight container for up to one week and reheat in the microwave before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free