Bean and Quinoa Stew

This white bean and quinoa stew is hearty and super herbaceous! The rich broth is made with crushed tomatoes, herbs and smoked paprika. Each bite is brimming with flavorful veggies, meaty white beans and nutritious quinoa.

Print Recipe

Cook Time 40

Course Appetizer, dinner, lunch, Main Course, Side Dish, Soup, Stew

Cuisine American, california, fusion, Mediterranean

Servings

Calories 245 kcal

Ingredients

3 carrots peeled and cut in half-moons
2 sweet potatoes peeled and cut in half-moons
15 oz white beans can drained
1 cup quinoa
6 cups water
15 oz crushed tomatoes can
1 tbsp onion powder
1 tsp garlic powder
1 tbsp italian seasoning
1 tsp salt
1 tsp smoked paprika
2 tsp fresh parsley chopped
1 tbsp fresh thyme
black and crushed red pepper to taste
fresh thyme and parsley for garnish

Instructions

In a large pot add water, carrots and sweet potatoes and bring to a boil.
Add white beans, dry spices and tomatoes and boil for 10 minutes until veggies are getting soft.
Add rinsed quinoa (leftover or frozen quinoa will work too and will cut down cooking time by 10 minutes).
Cook for 20 minutes, stirring often, until you see the quinoa has released its little spiral germ.
Garnish with herbs and pepper.

Nutrition

Calories: 245kcalCarbohydrates: 50gProtein: 11gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 564mgPotassium: 1053mgFiber: 11gSugar: 8gVitamin A: 16173IUVitamin C: 12mgCalcium: 157mgIron: 5mg

Keyword allergen friendly, beans, comfortfood, healthy, hearty, quinoa, soup

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