45 minutes
A hearty and nutritious stew combining quinoa, cannellini beans, and vegetables, perfect for a comforting meal.
Olive Oil, light
0.25 fluid ounces
Onion, finely chopped
each
Carrot, peeled and finely chopped
each
Celery, trimmed and finely diced
stalks
Cannellini Beans, drained
0 oz
Garlic, finely chopped
cloves
Chopped Tomatoes, with juices
0 oz
cups
cups
Flat Leaf Parsley, fresh, chopped
cups
Fresh Herbs, chopped (oregano, rosemary, or thyme)
tablespoons
Bay Leaf
each
to taste
to taste
1. Prep Vegetables
Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Sauté the onions, carrots, and celery until barely tender, about 5 minutes.
2. Sauté Beans and Garlic
Add the cannellini beans and garlic to the saucepan. Stir continuously for 2 minutes, ensuring the garlic does not burn.
3. Simmer with Tomatoes
Mix in the chopped tomatoes with their juices, followed by the vegetable stock. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Cook with Quinoa and Herbs
Stir in the quinoa, chopped parsley, and your choice of fresh herb (oregano, rosemary, or thyme) along with the bay leaf. Cover the saucepan and simmer until the quinoa is tender, approximately 12 to 15 minutes.
5. Season and Serve
Finish by seasoning the stew with sea salt and ground black pepper to your liking. Before serving, remember to remove the bay leaf.
Before cooking the quinoa, rinse it thoroughly and then toast it in a dry pan until it's fragrant. This adds a nutty flavor and removes bitterness.
To maintain texture and prevent mushiness, cook quinoa separately and add it at the end.
Sauté onions, garlic, and other vegetables until caramelized for a flavor base.
Use fresh herbs like thyme, rosemary, or oregano, and don't be shy with spices such as smoked paprika or cumin to add depth.
Add liquids in stages and cook down tomatoes to sweeten and concentrate the flavor.
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