Creamy Quinoa Corn And Vegetable Stew Vegan Recipes

ROASTED VEGETABLE QUINOA STEW

Roasted Vegetable Quinoa Stew image

Had more vegetables left over this week than I planned.....so this recipe was born. I made it vegetarian by choice but I believe that chicken or a strong-flavored fish would enhance this stew. If I was doing it that way, I would add already cooked, at the end of cooking the stew.I served my stew with toasted pita halves stuffed with chopped tomatoes, sliced black olives and diced hard cooked eggs. I mixed the stuffing with a little bit of french dressing and black pepper. Along with a glass of ice tea, it turned out to be a great meal!

Provided by Happy Harry 2

Categories Stew

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 carrots, peeled, large chunk cut
1 small cauliflower, stems removed, large chunk cut
1 large white onion, skin removed, cut into 6 pieces
1 medium red onion, skin removed, cut into 4 pieces
1 large turnip, peeled, large chunk cut
2 medium parsnips, peeled, large chunk cut
1 small butternut squash, peeled, medium chunk cut
1 large baking potato, peeled, medium chunk cut
2 tablespoons olive oil
1 tablespoon kosher salt (optional)
fresh ground black pepper, to taste
2 cups quinoa, rinsed, drained, & toasted (see Quinoa-Toasted)
5 fresh garlic cloves, minced
4 cups water
1/4-1/2 teaspoon sea salt
1 -2 cup low sodium vegetable broth (homemade best)

Steps:

Pre-heat oven to 375 degrees.
Toss all the vegetables (minus garlic) in a large bowel with the olive oil.
Turn out on a large flat sheet pan with lips.
Sprinkle with salt and pepper.
Roast for 20 to 30 minutes turning over half way through or until showing signs of dark brown edges.
While vegetables are roasting, prepare quinoa.
Place toasted quinoa in large pot with cover. Add garlic, water and sea salt. Bring to a boil, Stir and reduce heat to low.
Simmer for 30 minutes, covered.
Remove cover, Stir and continue simmering until all the water has evaporated. When done, fluff with fork.
Add roasted vegetables (also chicken or fish) to pot and mix gentle. Add 1 cup of broth to moisten. Add more broth to taste.
Nothing left to do now but eat!

Nutrition Facts : Calories 420.5, Fat 8.3, SaturatedFat 1.1, Sodium 178.9, Carbohydrate 80.2, Fiber 11.6, Sugar 10.6, Protein 11.8

CREAMY QUINOA, CORN, AND VEGETABLE STEW (VEGAN)

Creamy Quinoa, Corn, and Vegetable Stew (Vegan) image

This recipe is loosely based on 'R's hearty breakfast stew' at R Thomas Deluxe Grill, in Atlanta. It is highly versatile, sometimes I also put spinach and mushrooms in it, but I think there are many more possible additions. I'm not actually vegan, and I eat this for breakfast with chicken. I used to eat a lot of carbs for breakfast, albeit healthy ones, like whole grain breakfast muffins. Since I started eating this, I feel so much better in the morning, it is still filling but I have considerably more energy.

Provided by Cleatuslives

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) bag frozen corn, thawed
1 small onion, diced
1 medium carrot, diced
1 tablespoon olive oil
4 cups vegetable stock or 4 cups water
1 tablespoon Herbamare herb seasoning salt (or to taste)
1/2 cup quinoa
1/2 cup frozen peas
2 nori, shredded into small bits
2 cups soymilk (rice or almond also works)
salt and pepper

Steps:

Blend corn until half pureed.
In stockpot, sautee onion and carrot until the onion is transparent, about 5 minutes.
Meanwhile, grind quinoa in a cuisinart or coffee grinder to a fine consistency.
Add corn, vegetable stock and Herbamare and let simmer, uncovered, for 20 minutes.
Add ground quinoa to pot, stirring frequently, for just a few minutes until it reaches a thick, porridge consistency.
Add peas, nori, and soy milk and continue cooking until stew is heated through.
Season with salt and pepper.

Nutrition Facts : Calories 200.3, Fat 5.3, SaturatedFat 0.7, Sodium 71, Carbohydrate 33.4, Fiber 4.7, Sugar 2, Protein 8.6

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