Red Cabbage Vegetable Quinoa Stew

What I changed:


  • left out the celery because I didn't have any

  • replaced kale with spring mixed green mix

  • replaced whole peeled tomato with crushed tomato



Source: Abra's Kitchen | Serves: | Time: ~1 hr


Ingredients

1 tbsp EVO

1 large onion, chopped

2 large #carrots, chopped

3 cloves garlic, chopped

2 tsp turmeric powder

1 tsp sea salt

1/4 tsp ground black pepper

1/2 tsp dried oregano

2 bay leaves

1 medium sweet potato, peeled and chopped

1/2 small red #cabbage, chopped

4 cups vegetable broth (homemade to reduce sodium)

28 oz can crushed tomatoes

2 cups water

3/4 cup #quinoa

1 15-oz can #chickpeas (garbonzo #beans)

3 cups spring green mix

Lemon juice, for serving


Instructions

In a large soup pot over medium heat saute onion, garlic, and carrot in olive oil for 5 minutes.


Add turmeric, sea salt, black pepper, oregano, bay leaves, sweet potato, and red cabbage. Saute for 2 minutes.


Add vegetable broth, tomato, and water, stir well. Add quinoa, bring to a boil, reduce heat and simmer for 25 minutes.


Add chickpeas, simmer for 5 more minutes. 


Finish with 2 tbsp of lemon juice and greens and serve.

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