Kale, Carrot, Pinto Bean and Quinoa Stew Serves 3 to 4 Ingredients: 1 Tablespoon plus 7 cups low-sodium vegetable broth, divided 1 cup dried white onions 2 cloves garlic, minced 2 large carrots, peeled and cut into 1/2-inch chunks 1 Tablespoon chopped fresh marjoram 1/2 Tablespoon minced fresh thyme 3/4 teaspoon minced fresh sage 1 teaspoon minced fresh rosemary 1/2 cup quinoa 2 cups cooked pinto beans 2 cups Lacinato kale, stems removed and leaves torn into small pieces high-quality sea salt, to taste freshly ground pepper, to taste Directions: Heat 1 Tablespoon vegetable broth in a large saucepan over medium-high heat. Add the onions and cook until translucent. Add the garlic and cook for another minute. Be careful not to brown or burn the onions and garlic. Next, add the carrots and herbs, and cook for about 3 more minutes. Add the remaining vegetable broth and the quinoa. Bring to a boil, then turn down the heat to low, cover, and cook for 15 minutes, until the quinoa is cooked through. Stir in the beans, heating for about 3 to 5 minutes. Lastly, add the kale and simmer for about 3 more minutes, stirring frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Season to taste and serve in soup bowls.
Posted on: Wed, 26 Jun 2013 20:47:45 +0000
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