Tuesday, December 14, 2010
Quinoa, White Bean and Kale Stew
Lately, I've been trying to incorporate more leafy greens into my diet. They're powerhouses of nutrition and come in enough varieties to satisfy even the pickiest eater. Plus, I've found that if you add garlic, ginger and a splash of oil, any green - from collards, to turnips, to kale, to spinach - reaches new heights of deliciousness.
Speaking of greens, my favorite part of this recipe is the kale. Also, the potatoes. Oh, and the quinoa! Actually, every ingredient in this stew is on my list of favorites. (To be fair, it's a pretty big list.)
This recipe, like all great recipes, comes from The Post Punk Kitchen, courtesy of Ms. Isa Chandra Moskowitz. It's warm and filling and perfect for a cold winter night, and best of all it only takes about 45 minutes to get to the table, making it a great choice for a mid-week meal. I suggest making it on a Monday or a Tuesday night, as this recipe will produce a ton of soup and you can eat it the rest of the week for lunch.
You Will Need:
1 teaspoon olive oil
2 cups leeks, thinly sliced (white and green parts)
1 teaspoon salt
4 cloves garlic, minced
1 large carrot, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth
1 1/2 pounds yukon gold potatoes, diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces
1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste
I followed Isa's directions exactly, so head over to her post for the how-to, as well as for a bunch of other awesome, delicious and nourishing recipes.