This is one of my winter staples, especially if I’m having a busy week, have no one to impress and don’t want to use a million dishes (big ups to the disherwasherless!) You get your beans, greens and grains all in one pot; in this case I used white beans, kale and quinoa. You also get about 10 servings out of it so you can either freeze it or keep it in the fridge for 4 days or so, having it for lunch or dinner. Um, or breakfast, like I did today. Another bonus is that it’s really low fat and high fiber, so if you’re doing any of that Weight Watchers, Eat To Live, McDougall stuff I think it’d be right up your alley.
I’m posting the recipe, but it’s really versatile so make up your own spice blend, use different beans and grains (although cooking time may vary for the grain) and, you know, just do whatever you want. Sometimes I make it with black beans and millet and use chili spices instead. That kind of thing. Recipe below.
Quinoa, White Bean and Kale Stew
1 tablespoon olive oil
2 cups leeks, thinly sliced (white and green parts)
4 cloves garlic, minced
1 large carrot, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth (use boullion since no one has 8 cups of veggie broth hanging around)
2 large thin skinned potatoes (like yukon gold), diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale, torn into bite sized pieces (I tear the leaves off the stem, but do whatever you want)
1/2 teaspoon fennel seed, crushed
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste
In a large soup pot over medium heat, saute leeks and garlic in oil for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with your spice blend, turn heat up to high and saute 3 minutes more.
Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 20 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Salt to taste. Cover and simmer on low for 5 more minutes.
When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce – whatever your thing is. Or you may not. I don’t know. It thickens quite a bit as it cool, so add a little water next time you heat it up.