Quinoa Moroccan vegetable stew

Home Economist, Mairlyn Smith shares a quinoa moroccan vegetable stew recipe by Laura Craig, a PHEc from Homegrown. This hearty family friendly stew will tickle your taste buds.


Makes
10-12 cups

INGREDIENTS

METHOD

  1. Heat a large stock pot over medium heat add oil, onion, ginger, garlic, curry powder, and cinnamon. Sauté 3-5 minutes or until the onions are soft.
  2. Add broth, chickpeas, tomatoes, quinoa, carrots and apricots. Bring to a boil, reduce heat and keep at a simmer, cook covered, for 15 minutes.
  3. Add zucchini and continue simmering covered for another 5-10 minutes or until the zucchini is soft but not mushy.
  4. Add kale and peas, heat until the kale has wilted and the peas are hot.
  5. Ladle into soup bowls and sprinkle with almonds.

NUTRITION

Calories 237
Protein 10 g
Carbohydrates 36 g
Fat 7 g
Fibre 8 g
Sodium 584 mg

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