Curried Quinoa Vegetable Stew is an easy to make and hearty vegan dinner recipe. It's loaded with veggies and quinoa and dotted with black beans and has tons of flavor. It is my favorite vegan stew recipe!
| gluten-free + vegan |
It's Throwback Thursday and it only seemed fair that this quinoa vegetable stew got to make the front page again. Once a month I pick a recipe from the archives to reshare with you. I take new pictures, sometimes tweak the recipe to fit in with the healthy recipes angle the blog has taken, and give the recipe a front row seat on the blog. This is the 36th #tbt post and one of my favs.
This vegetable stew is super hearty and has so much flavor. It's also crazy easy to make. Once you make it once, you'll add it to your regular dinner rotation.
And because it's high on the easy to make scale, I know you'll stop looking at the recipe after you make it once or twice.
Here's how I make this quinoa vegetable stew:
- Raid the fridge and pull out all the veggies I can find. ← This is a great clean out the fridge dinner.
- Saute the veggies then scoop some curry powder into the pot with whatever spoon is closest at hand.
- When the broth and quinoa are in the pot, I rinse the beans, chop the greens, and wash up the couple of dirty dishes I've made.
- Then I mix the greens, beans, and a little peanut butter (trust me on this one) into the pot and Voila! Dinner is ready!
This quinoa vegetable stew recipe came from the cookbook Cooking with Quinoa for Dummies by Cheryl Forberg. I reviewed the cookbook years ago and remember thinking that it 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.
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 superfood.
But all that boring healthy stuff aside, it is also really great to eat. I'd take it over rice any day.
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 a while feels 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. 🙂
The original picture of this Curried Quinoa Vegetable Stew (2013)
If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography and The Food Photography Equipment I Use.
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Easy Vegan Dinner Recipes:
- Vegan Chocolate Quinoa Chili
- Vegetable Asian Stir Fry Noodles
- Creamy Coconut Lentil Curry
- Chipotle Mushroom Sloppy Joes
- Curried Vegan Shepherd's Pie with Coconut Sweet Potato Topping
- Deliciously Rich Lentil Bolognese
- 1 tablespoon avocado or olive oil
- 1 medium red onion, finely chopped
- 1 medium green pepper, finely chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 tablespoons minced, peeled fresh ginger
- 2 tablespoons curry powder
- Optional: 1 teaspoon cayenne powder (if you like it spicy)
- 2 large tomatoes, chopped
- 1 bay leaf
- 4 cups broth
- 1 cup quinoa
- 1 1/2 cups cooked black beans, or one 15-ounce can, rinsed and drained
- 3 tablespoons natural peanut or almond butter
- 1/4 cup chopped fresh cilantro
- 8 ounces kale, torn into bite-sized pieces
- Sea salt and black pepper, to taste
- Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, carrot, and celery and let them cook for about 5 minutes, or until they begin to soften. Add the garlic, ginger, curry powder, cayenne (if you're using it), and the chopped tomatoes and let them cook for 1 minute.
- Add the bay leaf and broth to the pot and bring it to a boil. Add the quinoa and simmer uncovered for 12 minutes. Add the black beans to the pot and let them warm through.
- Remove the pot from the heat and add the peanut or almond butter, cilantro, and kale and stir. Let the stew sit for a few minutes so the kale wilts then season to taste with salt and pepper.
Recipe adapted from the cookbook Cooking with Quinoa For Dummies by Cheryl Forberg, RD.
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