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Hearty Beans and Greens Stew

large servings
Prep time
30 mins
Food Allergies

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


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


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)


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.