Quinoa with Vegetables and Bean Stew

Ingredients

• Quinoa3/4 cup (150 g)
• Beans3/4 cup (150 g)
• Carrot1/2 medium (30 g)
• Spinach3 leaf (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)
• Vegetable Broth1/4 cup (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and beans.

2. 2

   Step 2

   Peel and dice the carrot. Try to make it evenly.

3. 3

   Step 3

   Put the carrot in a pot with boiling water and let boil for 6 minutes or until soft.

4. 4

   Step 4

   Heat a pan over medium heat. In the meantime, chop the garlic and onion.

5. 5

   Step 5

   Once heated, add half the oil, spread and then add half the garlic with the spinach. Add salt and pepper.

6. 6

   Step 6

   Stir-fry for 3-5 minutes over medium heat until the spinach reduces its volume.

7. 7

   Step 7

   Add the quinoa, stir, season to taste and let cook for some minutes. Turn off.

8. 8

   Step 8

   For the bean stew: Heat the remaining oil in a pot over medium-high heat.

9. 9

   Step 9

   Add the onion and remaining garlic with a pinch of salt. Stir-fry for 5-6 minutes over medium heat or until the onion is translucent.

10. 10

    Step 10

    Add the broth and, once boiling, add the cooked beans.

11. 11

    Step 11

    Cook for about 10-12 minutes or until the liquid reduces a bit and mash gently. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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