Bean, Quinoa and Cheese Stew

Ingredients

• Beans1/2 cup (100 g)
• Quinoa1/2 cup (100 g)
• Tomato1 count (130 g)
• Celery1/2 stalk (20 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Mozzarella Cheese1 slice (25 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and beans.

2. 2

   Step 2

   Chop the onion and cut the carrot and celery into small pieces. Dice the tomato into medium pieces.

3. 3

   Step 3

   Put the carrot in a pot with boiling water for 6 minutes. Once ready, remove and set aside.

4. 4

   Step 4

   Heat the oil in a pot over medium-high heat. Once heated, stir-fry the onion for 5 minutes.

5. 5

   Step 5

   Then add the tomato and celery. Let stir-fry for 5 minutes with a pinch of salt over medium-heat until the tomato releases its juice.

6. 6

   Step 6

   Next, add the quinoa with the beans and let cook for 2-3 minutes. Remove from heat.

7. 7

   Step 7

   Serve the stew in a soup plate, sprinkle with chopped parsley and add grated cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean, Quinoa and Cheese Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.