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)
- In a large pot or stock pot, heat oil over medium heat, add onion and saute for 5 minutes, until translucent.
- Add in garlic, celery, carrots and herbs/spices, cook another 2 minutes or so.
- Add in the quinoa, beans, tomatoes and vegetable broth, bring to a boil, cover, turn heat to low and simmer for 25 minutes.
- Add in kale and keep on low heat, stirring occasionally, until kale wilts (baby kale will wilt faster than a typical bunch of kale).
