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Kale and Quinoa Stew

 

  • mineral salt & fresh cracked pepper to taste
  • 1 package (5 oz.) baby kale or 1 small bunch*
  • 7 – 8 cups vegetable broth or water
  • 1 can (14 oz) diced tomatoes, with juices (fired roasted pref.)
  • 2 cans (15 oz.) white beans, drained and rinsed
  • 1/2 cup The Grain Market Quinoa
  • pinch of red pepper flakes, optional
  • 1 1/2 teaspoons thyme
  • 3 garlic cloves, minced
  • 2 large celery stalks, chopped (leaves ok too)
  • 2 large carrots, diced
  • 1 onion, diced
  • 1 tablespoon olive oil or 1/4 cup water/broth  (for water saute)
 
  1. In a large pot or stock pot, heat oil over medium heat, add onion and saute for 5 minutes, until translucent. 
  2. Add in garlic, celery, carrots and herbs/spices, cook another 2 minutes or so. 
  3. Add in the quinoa, beans, tomatoes and vegetable broth, bring to a boil, cover, turn heat to low and simmer for 25 minutes. 
  4. Add in kale and keep on low heat, stirring occasionally, until kale wilts (baby kale will wilt faster than a typical bunch of kale).

 

 

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