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overhead of vegetable quinoa mushroom stew in a large dutch oven

Quinoa Vegetable Stew

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 6 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Dinner

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Ingredients

  • 1 1/2 cups cooked tri-color quinoa (about 3/4 cup uncooked)
  • 1/4 cup olive oil
  • 2 small (or one large) yellow onions, diced
  • 34 cloves garlic, minced
  • 1 cup celery, diced (23 stalks)
  • 1 ½ cups carrots, diced (45 carrots)
  • 5 cups small button mushrooms, halved (about 20-24 oz)
  • 2 cups diced sweet potato
  • 1 1/2 cups diced and peeled butternut squash
  • 2 tbsp gluten free all purpose flour
  • 4 cups mushroom (or vegetable) broth
  • 1 1/4 cup red wine
  • 2 tbsp tomato paste
  • 1 1/2 tbsp red wine vinegar
  • 2 tsp maple syrup
  • 2 4 inch sprigs rosemary
  • ½ cup freshly chopped parsley
  • 2 bay leaves
  • 1 ½ tsp dried sage
  • 1 ¾2 tsp salt
  • ½ tsp pepper
  • 34 cups chopped lacinato or curly kale

Instructions

  1. Cook quinoa according to package directions and set aside.
  2. Heat oil over medium heat in a large dutch oven. Add onion and sauté, stirring often, for 5-6 minutes. Add garlic and cook for 2-3 more minutes. 
  3. Add celery, carrots, squash mushrooms, and sweet potato and cook for 4-5 minutes, stirring a few times. Add flour, stir well to coat evenly, then add mushroom broth, red wine, tomato paste, red wine vinegar, maple syrup, thyme, bay leaves, sage, 1 3/4 tsp of salt, and pepper. 
  4. Stir well and bring to a boil. Reduce heat to medium-low, cover and simmer for 30 minutes.
  5. After 30 minutes, add parsley, kale and 1 1/2 cups of cooked quinoa. Stir well and let cook for additional 5-7 minutes. 
  6. Remove bay leaves and rosemary before serving.

Notes

You can also use red quinoa in this recipe. 

Keywords: vegetable quinoa stew