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Hearty Beans and Greens Stew

Yield
large servings
Prep time
30 mins
Course
Soups
Food Allergies
Dairy-free
Source

Adapted from the fabulous cookbook, Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

Description

Fast, simple and delicious. Just the thing for those busy fall days!

Ingredients

4 cvegetable stock
1 conion (diced)
1⁄2 cquinoa
3⁄4 toregano
1 tgarlic (minced)
1 bay leaf
2 cred kidney beans (cooked)
2 cgreens (spinach, kale, or chard, chopped)
2 crotisserie chicken (diced - optional)
  black pepper (freshly ground)
  salt (to taste)
2 cnavy beans (cooked)

Instructions

Combine the stock, onions and quinoa with the oregano, garlic and bay leaf in a large saucepan and bring to a boil.

Reduce to a simmer, cover, and cook for 15 minutes. Remove lid and stir in the beans and spinach.

Cook until greens are wilted. If using, stir in the chicken. Season with salt and pepper.

Drizzle with olive oil and serve.