Hearty Beans and Greens Stew

Name: Hearty Beans and Greens Stew
Ingredients: 4 cups (1 L) chicken or vegetable stock; 4 cups (1 L) chicken or vegetable stock; 1 cup (250 mL) diced onion; ½ cup (125 mL) quinoa; ¾ tsp (4 mL) dried oregano; 1 tsp (5 mL) minced fresh garlic; 1 bay leaf; 2 cups (500 mL) cooked red kidney beans; 2 cups (500 mL) cooked navy beans; 2 cups (500 mL) chopped spinach, kale or Swiss chard leaves; 2 cups (500 mL) chopped spinach, kale or Swiss chard leaves; 2 cups (500 mL) chopped spinach, kale or Swiss chard leaves; 2 cups (500 mL) diced rotisserie chicken or diced cooked low-fat Italian sausage; 2 cups (500 mL) diced rotisserie chicken or diced cooked low-fat Italian sausage; Pinch ground black pepper; Salt to taste

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This tasty, one-pot stew is fast to make when you’re short on time. This recipe is easily modified to be vegetarian—just use vegetable stock and omit the meat.

Ingredients

4 cups (1 L) chicken or vegetable stock
1 cup (

Stew
Gluten-free

Method

Combine the stock, onion, quinoa, oregano, garlic and bay leaf in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove the lid and add the kidney beans, navy beans and spinach. Cook until the spinach has wilted. Stir in the chicken, season with salt and pepper and serve. Refrigerate leftovers for up to 2 days.