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Hearty Fall Squash Stew

October 23, 2017

 

 

 

Hearty Fall Squash Stew
1 red onion
2 medium carrots
2 stalks celery
1 garlic, crushed
3 small or 2 large zucchinis, or any in season squash such as kabocha, butternut or delicata
2 cups chopped or strained tomatoes (I use Pomi brand) or tomato sauce
4 cups low or no sodium vegetable broth (homemade or store bought)
1/2 cup quinoa
1 cup chickpeas (dried and cooked or can)
Fresh herbs (rosemary, thyme) chopped
1/2 tsp herbs de Provence
Salt and black pepper, to taste

Sauté onion, garlic, carrot, celery and zucchini until onion is translucent. Add tomatoes, broth, herbs  and quinoa and bring to a boil. Reduce to a simmer, add chickpeas and cover halfway about 30 minutes until done.
 


Zaatar Quinoa Crunch Topping
1 cup quinoa
2 tsp avocado oil
2 tbsp zaatar spice
Salt
Add 1 cup quinoa to a dry sauté pan on medium heat. Stir and let cook about 5 minutes. Add 2 teaspoons avocado oil, zaatar and salt.  let cook an extra 5 minutes. As quinoa begins to pop you can shut flame and just let quinoa sit in hot pan. Quinoa will crunch up as it cools.

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