Curried Vegetable Stew with Quinoa + a cookbook giveaway

Curried Stew with Quinoa

I was approached a while ago by the publicist for Cooking with Quinoa for Dummies by Cheryl Forberg to see if I might like a copy of the cookbook for review. My policy with any cookbook or product review is that I only review books and products that I love. This one I love.

This book could easily be called, “The Encyclopaedia About Everything to Do With Quinoa” or “Everything You’ve Ever Wanted to Know About Quinoa, and More.” Seriously, this book has it all.

There’s 336 pages of quinoa history, nutrition, facts, cooking tips and, of course, tons of great recipes.

Curried Stew with Quinoa

If you haven’t jumped on the quinoa train yet, you’re seriously missing out. It is a little bit like couscous or pearl barley but (as I learned after reading this book) it is actually a seed. It is also gluten free, a complete protein (think meat and soybeans) and a nutritional powerhouse. It’s little wonder why it is being called a super food.

But all that boring healthy stuff aside, it is also really great to eat. I’d take it over rice any day.

Curried Stew with Quinoa

Let’s chat a little about this Curried Vegetable Stew with Quinoa. I’ve made this a few times now and can easily see it becoming one of those go-to recipes that, after awhile feel like they’re yours, only because you’ve made them so many times. It is a big bowl of warm comfort. It’s like getting a bear hug.

The last time I made it I added some eggplant and extra peppers. This time I used kale instead of spinach. (Only because I didn’t see the word spinach written in big letters on my shopping list. Oops.) I prefer it with extra curry powder and some chili flakes, but I like my food spicier than most. :)

Cooking With Quinoa for Dummies


Would you like to win a copy of Cooking With Quinoa for Dummies? Of course you would, right. Well guess what … you can! There are just 2 things you need to do in order to be eligible to win a copy. Contest is now closed.

Congratulations to Wendy, the lucky winner of the Cooking With Quinoa for Dummies giveaway contest!

Make sure to follow The Endless Meal!

Facebook :: Pinterest :: Instagram :: Twitter :: Google+ ::

Subscribe via Email

4.9 from 7 reviews
Curried Vegetable Stew with Quinoa + a cookbook giveaway
Prep time
Cook time
Total time
Reprinted by permission of the publisher, John Wiley & Sons Canada, Ltd., from Cooking with Quinoa For Dummies, Cheryl Forberg, RD. Copyright © 2013 by John Wiley & Sons Canada, Ltd.
The Endless Meal - Serves: 4
  • 1 tablespoon grapeseed or extra-virgin olive oil
  • 1 medium red onion, finely chopped
  • 1 medium green pepper, finely chopped
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 3 garlic cloves, minced
  • 2 tablespoons minced, peeled fresh ginger
  • 1 tablespoon curry powder
  • 2 large tomatoes, peeled, seeded, and chopped, or 1 cup tomato sauce
  • 1 bay leaf
  • 4 cups vegetable or low-soduim, fat-free chicken broth
  • 1 cup dry quinoa
  • 1½ cups cooked black beans, or one 15-ounce can, rinsed and drained
  • 3 tablespoons natural peanut or almond butter
  • ¼ cup chopped fresh cilantro
  • ½ pound baby spinach leaves, or other greens, torn into bite sized piece
  • Salt and pepper to taste
  1. Heat the olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add the onion, bell pepper, carrot and celery, and sauté about 5 minutes, or until the vegetables are soft and translucent.
  2. Add the garlic, ginger, and curry powder, and sauté until fragrant (don't let the garlic brown.) Add the tomatoes and bay leaf, and cook, uncovered, about 3 minutes, or until the tomato juices are slightly reduced.
  3. Add the broth and bring the mixture to a boil. Reduce the heat to low and add the quinoa. Simmer for about 12 minutes. Stir in the beans and peanut (or almond) butter until combined. Cook until heated through, about 2 minutes. Stir in the cilantro and spinach. Season with salt and pepper.
I tend to like my food on the spicier side, both in terms of flavour and heat, so I added 2 extra tablespoons of curry powder and teaspoon of chili flakes.
Nutrition Information
The Endless Meal - Serving size: 1 Calories: 473 Fat: 13g Saturated fat: 1g Unsaturated fat: 12g Carbohydrates: 75g Sodium: 846mg Fiber: 16g Protein: 20g


About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
Subscribe to The Endless Meal
Receive recipes straight to your inbox and get a FREE cookbook for signing up!


  1. says

    I love quinoa and could eat it everyday in so many ways! If I could win this cookbook I would learn many different ways to cook it! Thanks for the giveaway challenge and chance!

  2. Alexandra says

    This recipe is DIVINE goodness! It is hearty and perfect for a cold winter day. I happen to be a true avocado lover and added a quarter of a medium avocado after serving myself a bowl. It was perfect!

  3. Cathy says

    Amazing. I love everything about this meal. Simple to make, I didn’t change a thing about the recipe, it is perfect how it is.

  4. Neha says

    Is it best to stick with white quinoa, or is black or red okay as well? I thought red might hold up a little better, since ( at least in my experience) regular quinoa can get a bit mushy when cooked.

    • says

      Hi Neha,

      The white quinoa holds up really well, probably since it is added just at the end of cooking. Definitely feel free to switch it up for red or black though if you want. :)

  5. Jeremiah says

    I enjoy quinoa, but I’d love to learn more about it so that I can do more than just the breakfast cereal version that I know how to make. :-)

  6. Kimberli Sebastian says

    I have been wanting to try quinoa for quite some time now. This would be perfect as I don’t know where to start! 😉

  7. Mandy says

    I’m just learning how to cook with quinoa and this looks so yummy! Would love to check out the book!

  8. Angela M. says

    Uuuuuuuu!!! The thought of winning this book makes me all twitterpated and misty-eyed!!!! I’m so excited!!

  9. SuzySnowflake says

    I have a curry stew that calls for couscous, but quinoa sounds much more nutritious, and this stew sounds tasty and filling. I can’t wait to try it this week.

  10. jenny brown says

    mmmhhh this looks simply delish. i’ve recently started cooking more and quinoa is my new favorite addition to any meal! it is so versatile, yummy, healthy and filling. cannot wait to try this out!

  11. Carolsue Anderson says

    I’ve been at a loss on how to cook with quinoa — this would sure help! I’d love to win it!
    Digicats {at} Sbcglobal {dot} Net

  12. Sarah in Miami says

    I am a first time reader (saw your beer ice cream on America’s Test Kitchen) and I’d love to learn how to cook quinoa =)

  13. says

    I’m not commenting in hopes of winning the book (I live all the way in Bulgaria, so that’s not even a possibility), but wanted to share that I read the recipe yesterday at work and immediately tried it for dinner last night (surprisingly, I had all of the ingredients at home). It turned out incredibly delicious, but a little too watery (perhaps the quinoa we get here is different and does not need as much liquid? I don’t know …) – next time I will cut the broth amount by half and I think it will be perfect! Good day to you, Kristen!

  14. Jo Gonzalez says

    This recipe sounds amazing. I’m always looking for delicious meatless recipes for my family and I. Winning this book would be great!

  15. kaity says

    I love cooking with quinoa so much! It is so under appreciated so i am glad they are coming out with a book solely dedicated to its awesomeness!

  16. Heather says

    Mm, I’m going to try this recipe tonight! And I love quinoa…a book all about it would be awesome.

  17. Rebecca says

    I absolutely adore quinoa and I am constantly searching for new recipes to expand upon the limitless possibilities and potential it possesses. So far I’ve tossed it into delicious Italian and Asian styled salads, cooked it with taco seasoning to substitute for beef in vegan Tacos and of course, thrown it into all kinds if delicious soups and stews. I wonder if this book can teach me tasty new meals 😀

  18. Wendy says

    My mom has just borrowed my quinoa cookbooks (she is diabetic, and her dietician just told her to “eat more of these fancy grains” without telling her how/what, so she’s completely confused), so this would be great for her :-)

  19. Anna says

    Gonna try this recipe, but as a sidedish! Whole family loves Quinoa, soo it would be great to win the cookbook!


  1. […] It’s not the zing of the fresh ginger, the sweetness of bell pepper, or the nuttiness of quinoa that makes this stew great. It’s the fact that you can pull together a complex, crowd-pleasing stew that will leave you eating pretty for days in just 40 minutes. This crazy filling stew packs 16g of fiber in each serving, so you can hit your afternoon spin class without feeling faint. Curried Vegetable Stew with Quinoa Recipe […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge