Vegetable Stew over a bed of quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:1 tablespoon olive oil1 small sweet onion, sliced into thin rings1 clove garlic, minced1.5 cups celery, diced1 ½ cups baby carrots, peeled, cut in half2 medium red potatoes, cut into 1” cubes1 bay leaf½ teaspoon freshly ground black pepperKosher or sea salt to taste8 cups vegetable broth, low sodium2 sprigs fresh thyme, remove stem and discard1 tablespoon freshly chopped flat leaf parsley2 cups organic baby spinach, chopped and loosely packed1 cup uncooked white quinoa, rinsed2 cups water
Directions:
In a small skillet, add olive oil, turn to medium-low heat and sauté onion and celery until tender, about 4 minutes. Add garlic and continue sautéing one additional minute. Add onion, garlic, carrots, potatoes, bay leaf, veggie broth, black pepper and salt to slow cooker, cover and cook on low approximately 8 hours. During the last 15 minutes of cooking time, add thyme and parsley.
In the meantime, add quinoa and water to a medium saucepan, cover, bring to a boil over medium-high heat. Reduce heat to a simmer and cook 15 minutes or until all liquid is absorbed. Fluff with a fork and cover until stew is ready to serve.
Turn off slow cooker, add spinach and cover until wilted, about 2 minutes. Remove bay leaf, stir and serve over a bed of quinoa. Makes 6 servings.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SILLYMUGGLE.
In a small skillet, add olive oil, turn to medium-low heat and sauté onion and celery until tender, about 4 minutes. Add garlic and continue sautéing one additional minute. Add onion, garlic, carrots, potatoes, bay leaf, veggie broth, black pepper and salt to slow cooker, cover and cook on low approximately 8 hours. During the last 15 minutes of cooking time, add thyme and parsley.
In the meantime, add quinoa and water to a medium saucepan, cover, bring to a boil over medium-high heat. Reduce heat to a simmer and cook 15 minutes or until all liquid is absorbed. Fluff with a fork and cover until stew is ready to serve.
Turn off slow cooker, add spinach and cover until wilted, about 2 minutes. Remove bay leaf, stir and serve over a bed of quinoa. Makes 6 servings.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SILLYMUGGLE.
Nutritional Info Amount Per Serving
- Calories: 205.7
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 839.7 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 4.8 g
- Protein: 6.3 g
Member Reviews