Chunky Vegetable and Quinoa Stew with Miso Broth

This hearty stew is packed with vegetables and quinoa, making it a nutritious and satisfying meal. The miso broth adds a savory umami flavor, while the fresh parsley brightens up the dish.

This recipe was inspired by a trip to Japan, where I was introduced to the delicious flavors of miso broth. I wanted to create a dish that would be both hearty and flavorful, and this stew is the result. It's perfect for a cold winter night, or any time you're looking for a comforting meal.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup quinoa
• 6 cups vegetable broth
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 1 cup chopped zucchini
• 1/4 cup chopped fresh parsley

Instructions

1. Rinse the quinoa in a fine-mesh sieve.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
4. Add the broccoli, cauliflower, and zucchini and cook for 5 minutes more.
5. Stir in the quinoa and vegetable broth.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Remove from heat and stir in the parsley.
8. Serve hot.

Why It Works

• The combination of vegetables and quinoa provides a good balance of nutrients.
• The miso broth adds a savory umami flavor that complements the vegetables.
• The fresh parsley brightens up the dish and adds a touch of freshness.