Quinoa and Carrot Stew
Warm, hearty, and bursting with nutritious ingredients, this Quinoa and Carrot Stew is the perfect cozy meal for any day of the week. Featuring protein-packed quinoa, tender carrots, and a rich medley of spices including cumin, paprika, and turmeric, this one-pot wonder strikes the balance between healthful and flavorful. Simmered in a savory vegetable broth with tangy diced tomatoes, and finished with fresh spinach for a pop of vibrant color, this stew is as beautiful as it is delicious. Ready in under an hour, it’s an excellent gluten-free, plant-based option that’s easy to make and perfect for meal prep. Garnish with fresh parsley and a spritz of lemon juice for a bright, zesty finish that will keep you coming back for more.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.75 cups quinoa, rinsed
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 2 cups baby spinach
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until translucent.
Stir in the minced garlic and sliced carrots, and cook for another 3 minutes, stirring occasionally.
Push the vegetables to one side of the pot and add the tomato paste, cumin, paprika, and turmeric. Stir the spices into the tomato paste and cook for 1 minute to release their aroma.
Mix everything in the pot together and add the rinsed quinoa, vegetable broth, and canned diced tomatoes with their juice.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the quinoa is cooked and the carrots are tender.
Stir in the baby spinach, letting it wilt for about 2 minutes.
Season the stew with salt and black pepper, adjusting to taste.
Serve hot, garnished with fresh parsley and a splash of lemon juice, if desired.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.7 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
