Curried Quinoa Vegetable Stew #vegan #vegetarian #soup #breakfast #lunch

It's Throwback Thursday and it just appeared to be reasonable that this quinoa vegetable stew got the opportunity to make the first page once more. When a month I pick a formula from the files to reshare with you. I take new pictures, now and again change the formula to fit in with the sound formulas point the blog has taken, and give the formula a fantastic view on the blog. This is the 36th #tbt post and one of my favs.

This vegetable stew is very healthy and has so much flavor. It's additionally insane simple to make. When you make it once, you'll add it to your standard supper turn.

This quinoa vegetable stew formula originated from the cookbook Cooking with Quinoa for Dummies by Cheryl Forberg. I surveyed the cookbook years prior and recollect imagining that it could without much of a stretch be classified, "The Encyclopedia About Everything to Do With Quinoa" or "All that You've Ever Wanted to Know About Quinoa, and that's just the beginning." Seriously, this book has everything.

Curried Quinoa Vegetable Stew is a simple to make and generous veggie lover supper formula. It's stacked with veggies and quinoa and dabbed with dark beans and has huge amounts of flavor. It is my most loved vegetarian stew formula!

Also try our recipe Extra Vegetable Fried Rice #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS

• 1 tablespoon avocado or olive oil
• 1 medium red onion, finely chopped
• 1 medium green pepper, finely chopped
• 1 large carrot, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 3 tablespoons minced, peeled fresh ginger
• 2 tablespoons curry powder
• Optional: 1 teaspoon cayenne powder (if you like it spicy)
• 2 large tomatoes, chopped
• 1 bay leaf
• 4 cups broth
• 1 cup quinoa
• 1 1/2 cups cooked black beans, or one 15-ounce can, rinsed and drained
• 3 tablespoons natural peanut or almond butter
• 1/4 cup chopped fresh cilantro
• 8 ounces kale, torn into bite-sized pieces
• Sea salt and black pepper, to taste

INSTRUCTIONS

1. Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, carrot, and celery and let them cook for about 5 minutes, or until they begin to soften. Add the garlic, ginger, curry powder, cayenne (if you're using it), and the chopped tomatoes and let them cook for 1 minute.
2. Add the bay leaf and broth to the pot and bring it to a boil. Add the quinoa and simmer uncovered for 12 minutes. Add the black beans to the pot and let them warm through.
3. Remove the pot from the heat and add the peanut or almond butter, cilantro, and kale and stir. Let the stew sit for a few minutes so the kale wilts then season to taste with salt and pepper.

Read more our recipe Goat Cheese Stuffed Artichoke Bottoms #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2ZqnrGx