Quinoa, White Bean, and Kale Stew
from Appetite for Reduction by Isa Chandra Moskowitz
Serves 8 • Active Time: 20 Minutes • Total Time: 40 Minutes
Gluten-Free, Soy-Free, Downtime
This is one of my winter staples, especially if I’m having a busy week, have no one to impress, and don’t want to use a million dishes (big ups to the disherwasherless!). You get your beans, greens, and grains all in one pot; in this case I use white beans, kale, and quinoa. You also get about eight servings out of it, so you can either freeze it or keep it in the fridge for four days or so, having it for lunch or dinner or . . . stew for breakfast? Why not!
It’s really versatile, so make up your own spice blend, use different beans and grains (although cooking time may vary for the grain), and, you know, just do whatever you want—this stew is your canvas. Prep the herb blend before proceeding with the recipe; that way you just dump everything in at the same time without much fuss.
1/2 teaspoon fennel seeds, crushed (see tip about crushing fennel seeds, page 248)
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Freshly ground black pepper
1 teaspoon olive oil
2 cups thinly sliced leeks (white and green parts, about one average-size leek)
1 teaspoon salt
4 cloves garlic, minced
1 large carrot, peeled, cut into medium dice
1 large parsnip, peeled, cut into medium dice
8 cups vegetable broth
1-1/2 pounds Yukon Gold potatoes, cut into medium dice
1 cup dried quinoa
1 (15-ounce) can white beans, drained and rinsed
1 bunch kale (about a pound), coarse stems removed, torn into bite-size pieces
First, prepare the herb blend by stirring all its ingredients together in a small bowl.
Preheat a 4-quart pot over medium-high heat. Sauté the leeks and garlic in oil with the salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add the carrot and parsnip, along with the herb blend, turn up the heat to high, and sauté for a few seconds.
Add the vegetable broth, potatoes, and quinoa. Cover and bring to a boil. Once boiling, lower the heat to medium and cook for 15 minutes, until the potatoes and quinoa are tender. Add the kale and beans, and cook, stirring frequently, until the kale is wilted. Cover and simmer over low heat for 5 more minutes. Taste for salt.
When you serve this stew you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce—whatever your thing is. Or you may not!
Per serving (1/8 recipe):
calories from fat: 25
Total fat: 2.5 g
saturated fat: 0 g
Trans fat: 0 g
Total carb: 56 g
Fiber: 9 g
sugars: 6 g
Protein: 14 g
cholesterol: 0 mg
sodium: 890 mg
vitamin A: 210%
vitamin C: 150%