- 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.