Butternut Squash Stew with Lacinato Kale, Kidney Beans, and Quinoa

7 Mar

This meal is easy to make, delicious, and filling—perfect for a weeknight.

  1. Cook the quinoa. In a small saucepan, bring the quinoa, salt, and water to a boil. When it starts to boil, turn the heat to low and let it simmer for 15-20 minutes. You’ll know the quinoa is done when the grain turns translucent and turns from a circle to a spiral. While the quinoa is on low heat, begin to cook the stew.
  2. Cook the stew. Heat stew pot over medium heat and add the oil. Add the onion and garlic. Once the onions are translucent, add the butternut squash and the stock. After 15 minutes you can add the kale, kidney beans, cabbage, and soy sauce. Simmer for another 10 minutes and serve with the quinoa.
1 cup quinoa
2 cups water
1 teaspoon salt
1 Tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1 butternut squash, peeled and chopped
1 bunch kale, de-stemmed and chopped
1 can of kidney beans or 2 cups cooked kidney beans
3 leaves of red cabbage
1 quart vegetable or chicken stock
1 Tablespoon soy sauce
salt and pepper to taste
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