In my patio garden, I’ve killed a few things so far. I forgot to move the basil inside and the first frost of the season wiped it out in one night. The next to go was the sage (killed and started again, only to be killed again), and cilantro (my dog ate the entire pot- so it died on a technicality.) However, the parsley, it has been growing wild. I have so much parsley.
This stew is hearty- definitely a meal in a bowl. I like using quinoa in stews because it soaks up a good amount of liquid which helps with the chunky stew texture. I also like using white beans instead of kidney beans or chickpeas because of the soft texture and the unimposing flavor. The best part: let this stew sit over night and reheat with more broth the next day- the flavor with the pesto is so good!
Quinoa White Bean Stew
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1/2 cup quinoa, rinsed and drained
- 1 cup shredded carrots
- 1 to 2 cups vegetable broth
- 2 cups canned tomatoes, drained
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup canned cannellini beans
- Parsley Pesto
- 1 clove garlic
- 1 cup parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon toasted pine nuts, plus more to garnish
- In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add onions; saute until soft, 4 to 5 minutes. Add the quinoa, carrots, 1 cup broth, tomatoes, salt and pepper. Bring to a boil, lower heat and simmer until quinoa is tender, 12 to 15 minutes. Stir in the cannellini beans and cook for another 5 minutes. If stew has thickened too much, add more vegetable broth to reach desired consistency.
- While the stew cooks, pulse the garlic in a food processor. Add the parsley, olive oil, lemon juice and pine nuts. Pulse until well combined, adding 1 to 2 tablespoons water to thin it, if needed.
- Ladle the stew into two bowls and swirl in the pesto. Top with extra pine nuts and serve with crusty bread. (The stew can be made ahead. Warm it over low heat with extra broth, if needed.)
by Erin Alderson