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Snow day Stew (aka: Butternut Squash Kale Quinoa Stew)

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Who doesn’t love a good stew on a winter day?

I made this on our snow day last week-it lasts for several days, and even gets better, as the flavors and spices sit and intensify.

My husband enjoyed it after some shoveling and we ate it by the fire.

I love recipes with all whole ingredients-and this one passed the test. It contains starchy, root vegetables and quinoa so it is incredibly filling and comforting and gluten and dairy-free.

Here’s one of my little tips, since I was short on time. (Ok, I wanted to go sledding and needed the stew to cook before we left, so when we got back it was ready)

I used organic frozen root vegetables from Whole Foods (butternut squash, parsnips, and red onions)

Feel free to do that, too, or if you prefer, you can use fresh butternut squash, and cut it into cubes.

Ok, so let’s get to the recipe.

 

Butternut Squash Kale Quinoa Stew
Serves 4
2 tablespoons olive oil
1 large onion, diced
2 cups cubed butternut squash (or use organic frozen root vegetables)
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon red chile flakes
½ teaspoon smoked paprika
1 tablespoon white wine vinegar
1 (14.5 ounce) can diced tomatoes
4 cups (32 ounces) vegetable broth
½ cup dry quinoa
2 to 3 cups chopped kale
Sea salt and freshly ground black pepper
Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.
Add the butternut squash, another pinch of salt, and stir.
Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika and red pepper flakes.
Add the white wine vinegar and stir to deglaze the bottom of the pan. Add the tomatoes, broth, and quinoa.
Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes.
Halfway through the cooking time, taste and adjust seasonings.
Add additional spices if you like. When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted.
Leftover stew can be frozen or stored in the fridge for 3 to 4 days.
Did you know that you can schedule a complimentary 30 minute introductory nutrition consultation with me every Friday at the Green and Tonic in Westport?
If interested you can text or call to get yours set up: 917 856 4942

 

 

 

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