Description
This hearty and flavorful vegetable stew is packed with nutrient-rich ingredients like quinoa, mushrooms, sweet potatoes, and kale, simmered in a savory broth with aromatic herbs and red wine. Perfect as a comforting main dish, it combines wholesome vegetables and protein-packed quinoa for a balanced and satisfying meal.
Ingredients
Grains
- 1 1/2 cups cooked quinoa (about 3/4 cup uncooked)
Vegetables
- 1 yellow onion, diced (~1 1/2 cups)
- 4 cloves garlic, minced
- 1 cup celery, diced (2-3 stalks)
- 1 ½ cups carrots, diced (4-5 carrots)
- 5 cups small button mushrooms, halved (about 20-24 oz)
- 3 cups diced sweet potato and/or butternut squash
- 3-4 cups chopped kale
- ½ cup fresh chopped parsley
Liquids & Sauces
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 1/4 cup red wine
- 2 tablespoons tomato paste
Seasonings & Herbs
- 2 tablespoons gluten free all purpose flour
- 2 4-inch sprigs rosemary
- 2 bay leaves
- 1 ½ tsp dried sage
- 1 1/2 tsp salt
- ½ tsp pepper
Instructions
- Cook Quinoa: Cook quinoa according to package directions, typically by rinsing the grains and simmering in water until fluffy. Once cooked, set aside to be added later in the stew.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté, stirring frequently, for 5-6 minutes until softened. Add minced garlic and cook for another 2-3 minutes until fragrant.
- Add Vegetables and Flour: Stir in diced celery, carrots, halved mushrooms, and diced sweet potato or butternut squash. Cook for 4-5 minutes, stirring occasionally, to slightly soften. Sprinkle the gluten-free flour over the vegetables and stir well to coat everything evenly.
- Deglaze and Add Liquids: Pour in the red wine and stir thoroughly, allowing it to simmer for 1-2 minutes to reduce slightly. Then add vegetable broth, tomato paste, rosemary sprigs, bay leaves, dried sage, salt, and pepper. Stir to combine all ingredients.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let the stew simmer gently for 30 minutes to allow flavors to meld and vegetables to become tender.
- Add Greens and Quinoa: After 30 minutes, stir in the fresh chopped parsley, kale, and 1 1/2 cups of the cooked quinoa. Cook for an additional 5-7 minutes, letting the kale wilt and quinoa heat through.
- Finish and Serve: Remove the bay leaves and rosemary sprigs from the stew. Taste and adjust seasoning if needed. Serve hot as a wholesome and comforting meal.
Notes
- For a gluten-free stew, ensure the all-purpose flour is certified gluten free.
- You can substitute the red wine with additional vegetable broth if preferred.
- Feel free to add other vegetables such as zucchini or bell peppers for variety.
- Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 2 months.
- To make it vegan, confirm that your vegetable broth contains no animal products.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
