Mediterranean Quinoa Vegetable Stew
An easy way to warm your belly on a cold afternoon.
- In a large pot, over medium heat, heat the olive oil. Sauté onions and garlic until onions are translucent, about 3-5 minutes. Add the celery, carrots and sweet potatoes, sauté an additional 3-5 minutes.
- Add the wine, quinoa, chicken broth and diced tomatoes, bring to a boil. Using a piece of kitchen twine, tie the rosemary and thyme together, add to pot. Season to taste with salt and pepper.
- Add allspice and lemon juice; reduce heat to low. Simmer until potatoes are tender, approximately 20 minutes. Add kale, spinach and zucchini during last 10 minutes of cooking. Remove herb bundle from pot before serving.
- Garnish each bowl of stew with lemon zest.
Recipe Courtesy of ALDI Test Kitchen