Red Cabbage Vegetable Quinoa Stew
A hearty delicious bowl of goodness. This red cabbage vegetable quinoa stew is sure to be a new family favorite!
Servings: 10 servings
Calories: 124kcal
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 3 cloves garlic, chopped
- 2 tsp freshly grated turmeric (or 2 tsp turmeric powder)
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 2 bay leaves
- 1 cup sweet potato, diced (about 1 medium sweet potato)
- 1/2 small red cabbage, chopped
- 4 cups vegetable stock
- 28 oz whole peeled tomato (canned)
- 2 cups water
- 3/4 cup quinoa
- 1 can chickpeas (15 ounce can)
- 3 cups baby kale
- fresh lemon juice for serving
Instructions
- In a large soup pot over medium heat saute onion, celery, garlic, and carrot in olive oil for 5 minutes.
- Add fresh turmeric (or dried), sea salt, black pepper, oregano, bay leaves, sweet potato, and red cabbage. Saute for 2 minutes.
- Add vegetable stock, tomato (I crush each whole tomato in my fist prior to adding it to the pot, alternatively you can use diced tomato), and water, stir well. Add quinoa, bring to a boil, reduce heat and simmer for 25 minutes.
- Add chickpeas and kale, simmer for 5 more minutes.
- Finish with 2 tbsp of fresh lemon juice. Serve each bowl with additional lemon juice.
Nutrition
Serving: 1large bowl | Calories: 124kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Sodium: 765mg | Potassium: 536mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6945IU | Vitamin C: 50.6mg | Calcium: 92mg | Iron: 2.2mg
