Quinoa Vegetable Stew

Makes 6 servings

I like to prepare this stew with the vegetables I already have on hand. Feel free to add or substitute vegetables such as zucchini, parsnips, sweet potatoes, or cabbage.

1 medium onion, diced
3 ribs celery, chopped
2 teaspoons canola oil
3 medium carrots, peeled and diced
1 medium rutabaga, peeled and cut into diced
3 medium red potatoes, unpeeled, diced
4 cups vegetable stock
3 cups water
1/2 cup quinoa, picked over, rinsed, and drained
8 ounces green beans, cut into 1-inch lengths
1 tablespoon minced fresh marjoram, or 1 1/2 teaspoons dried
Salt and black pepper, to taste

1. In a large saucepan over medium-high heat, saute onion and celery in oil for 5 minutes, until softened. Add carrots, rutabaga, potatoes, stock, and 2 cups of the water. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, 15 to 20 minutes.

2. In a medium saucepan, combine quinoa and remaining 1 cup water. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer 15 minutes, until water is absorbed. Fluff with a fork and set aside.

3. Transfer 3 cups of the soup to a blender or food processor, and puree until almost smooth. Return puree to saucepan and stir in green beans and marjoram. Simmer over medium heat until beans are tender, about 15 minutes. Stir in reserved quinoa. And salt and pepper to taste.

VEGAN

Per Serving: 193 Cal (14% from fat), 5g Prot, 3g Fat, 38g Carb, 221mg Sod, 0mg Chol, 6.6g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Hearty Grain Stews"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Autumn 2000.