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Quinoa Vegetable Stew recipe

Quinoa vegetable stew


This Quinoa Vegetable Stew is the ultimate healthy comfort food! Vegan, gluten free, and full of nourishing vegetables, it’s hearty and filling.


  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 medium potatoes (sweet, white, or red all work), cubed
  • 1 1/2 teaspoons oregano
  • 1 teaspoon marjoram
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups vegetable broth
  • 3 cups greens, such as kale or baby spinach, chopped
  • 1 cup quinoa, rinsed
  • 23 tablespoons fresh lemon juice


  1. Heat the olive oil in a large stock pot or dutch oven.  Add the onion, carrots, celery and 1/2 teaspoon salt and cook over medium heat 5 minutes.
  2. Add the potatoes, oregano, marjoram, the rest of the salt, pepper, and broth.  Bring to a boil and then reduce to a simmer. Allow to simmer about 15 minutes.
  3. Add the quinoa and allow to simmer another 15-20 minutes.
  4. Optional: Take 2-3 cups of the stew and transfer it to a blender.  Blend and then return the blended mixture back to the pot.
  5. Add the chopped greens and lemon juice and cook until the the greens are wilted, about 5 more minutes.  Taste and add more salt and pepper, if desired.  Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes


  • Serving Size: 1/6 of recipe
  • Calories: 264
  • Sugar: 9.7 grams
  • Fat: 8 grams
  • Carbohydrates: 39.2 grams
  • Protein: 9.7 grams