Recipe: Red Kidney Bean, Quinoa and Kale Stew

High in nutrients, chunky texture, delicious flavours and only one pan to clean. Winning on every level with this vegan dish.

You’ll need:

2 Tablespoons Olive or Coconut Oil

1 Large Onion, roughly chopped

1 Clove of Garlic – minced or finely chopped

1 Teaspoon each of: Cumin seeds, ground cinnamon, salt, cayenne pepper

2 Cups Hot Veg Stock

3/4 Cup of Quinoa

1 Tin Tomatoes

1 Tablespoon Tomato Paste

1 Tin Red Kidney Beans, drained and well-rinsed

About a handful of fresh kale – chopped or torn with stalks removed

In a heavy based pan, heat the oil and add onion, garlic and spice mix. Saute on medium heat so that it browns without sticking or burning. Stir regularly. Stir in the hot stock, quinoa, tinned tomatoes and tomato paste. Bring to the boil, then reduce heat to a low simmer. Stir, and add hot water so that you have a gloopy consistency until the quinoa is cooked. About half an hour. Add the rinsed beans, and the kale, and let them heat through for about 5 minutes. Should still have some liquid, without there being any mushy consistency. Add salt and pepper to taste. Serve in a bowl.

I’m not a food stylist, but here is the end result.

Kale Stew

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