Hearty Winter Veggie and Quinoa Stew
As the temperatures drop and winter sets in, there is nothing like a warm, comforting meal to keep you cozy. This Hearty Winter Veggie and Quinoa Stew is the perfect way to nourish your body while savoring the flavors of the season. Packed with fiber, plant-based protein, and a range of vitamins, this stew is as nutritious as it is delicious. Plus, it is easy to make in just one pot, making it a great weeknight dinner option. The ingredients in this stew offer a mix of seasonal winter vegetables, like butternut squash and kale, which provide essential vitamins and antioxidants to support your immune system. Quinoa adds a nice texture and a complete source of protein, making this meal perfect for vegetarians and vegans alike along with warming spices like smoked paprika and cumin to bring comfort with every bite.
Ingredients:
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 cup butternut squash, peeled and cubed
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 6 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 cup kale, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• Juice of 1 lemon
• Fresh parsley, for garnish
Directions:
1. Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
2. Add Vegetables: Add the chopped carrots, celery, butternut squash, zucchini, and red bell pepper to the pot. Stir well and cook for about 5 minutes, allowing the vegetables to soften slightly.
3. Add Seasonings: Sprinkle the smoked paprika, ground cumin, salt, and pepper over the vegetables. Stir to coat everything evenly with the spices.
4. Add Quinoa and Broth: Pour in the quinoa, vegetable broth, and canned diced tomatoes (with their juice). Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the quinoa and vegetables are tender.
5. Add Kale and Chickpeas: Once the quinoa is fully cooked, add the chopped kale and chickpeas to the pot. Stir and let the stew simmer for an additional 5 minutes, allowing the kale to wilt and the chickpeas to warm through.
6. Add Lemon Juice and Serve: Squeeze in the lemon juice to brighten the flavors. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
3 Tips for Making the Perfect Winter Stew
• Make It Ahead: This stew actually tastes even better the next day as the flavors continue to meld. Make a large batch and store leftovers in the fridge for up to 4 days.
• Customize Your Veggies: Feel free to swap out the vegetables based on your preferences or what is available. Sweet potatoes, spinach, and green beans would all be delicious additions to this stew.
• Freeze for Later: This stew freezes well, so you can make extra and save portions for a busy weeknight. Simply reheat on the stovetop or in the microwave when ready to enjoy.
Warm up your winter nights with this hearty, healthy, and flavorful stew. It is a wonderful way to get in plenty of vegetables and plant-based protein, all in one delicious bowl. So grab a cozy blanket, a big spoon, and savor every bite!