Recipe of the week – red cabbage vegetable quinoa stew
Prep time: 15 mins
Cook time: 40 mins
Serves 5
A hearty delicious bowl of goodness. This red cabbage vegetable quinoa stew is sure to be a new family favorite! Instead of dry quinoa I used a mix of wild rice and quinoa in a ready cooked pack into the stew 5 minutes before it was ready. See our video here on youtube here.
Freezes well so you can grab a portion out for a quick lunch or dinner. If you don’t have all the vegetable ingredients don’t be constrained, you can swap out the sweet potato for squash or even normal potato, add butterbeans or kidney beans instead of chickpeas etc – have fun and create something new and delicious.
Recipe Adapted from Abra’s Kitchen recipe
1 large bowl is around 250kcal
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 medium sweet potato, diced
- 1/2 small red cabbage, chopped
- 950ml vegetable stock
- Can of chopped tomatoes
- 475ml water
- 135g quinoa (or use a ready made pack of cooked quinoa/wild rice mix)
- 1 can chickpeas
- 200G kale chopped
- Fresh lemon juice for serving
Method
In a very large pan saute onion, celery, garlic, and carrot in olive oil for 5 minutes (medium heat).
Add fresh (or dried) turmeric, sea salt, black pepper, oregano, bay leaves, sweet potato, and red cabbage. Saute for 2 minutes.
Add vegetable stock, chopped tomatoes and water, stir well. Add quinoa, bring to a boil, reduce heat and simmer for 25 minutes (if using precooked pack of quinoa/rice mix add when you add chickpeas and kale instead).
Add chickpeas and kale, simmer for 5 more minutes.
Finish with 2 tbsp of fresh lemon juice. Serve each bowl with additional lemon juice.
