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Quinoa White Bean Stew

  • Author: Erin Alderson
  • Yield: 2 1x

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Ingredients

  • 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
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  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.)