Quinoa Stew

Almost the consistency of polenta, this hearty soup is a great pedestal for a variety of garnishes including nuts, seeds, and avocado.

serves 6–8

3 Tbsp. extra virgin olive oil
1 onion, chopped
3 carrots, peeled and diced
2 celery stalks, chopped
2 cups sweet potatoes or butternut squash, diced
6 garlic cloves, minced
1/2 tsp. dried thyme
1 cup quinoa, rinsed
6 cups vegetable broth
1 tsp. salt (more to taste)
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper
1 can chickpeas, rinsed and drained
1 cup kale, chopped
1 tsp. lemon juice

Warm olive oil in a large pot over medium heat. Once shimmering, add chopped onion, carrot, celery, sweet potatoes or squash, and a pinch of salt. Sauté until the onion turns translucent. Add garlic and thyme and cook briefly until fragrant. Add quinoa, broth, salt, bay leaves, red pepper flakes, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer for 25 minutes, covered. Add chickpeas and kale and simmer for 5 minutes more. Remove from heat, take out the bay leaves, and stir in lemon juice. Taste and season with more salt and pepper as preferred. Garnish with sliced avocado and crushed sunflower seeds.

Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.