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Curried Vegetable Stew with Quinoa

Cheryl Forberg
  • minutes
  • Serves 4

INGREDIENTS

1/2 lb

Baby spinach, leaves

1

Bay leaf

1 1/2 cups

Black beans, cooked

1/2 cup

Carrot

1/2 cup

Celery

1/4 cup

Cilantro, fresh

3

Garlic cloves

2 tbsp

Ginger, fresh

1

Green pepper, medium

1

Red onion, medium

2

Tomatoes, large

4 cups

Vegetable, low-sodium

3 tbsp

Peanut or almond butter, natural

1 cup

Quinoa, dry

1 tbsp

Curry powder

1

Salt and pepper

1 tbsp

Grapeseed or extra-virgin olive oil