Chunky Vegetable and Quinoa Stew with Vegetable Bouillon

This hearty and flavorful stew is packed with vegetables and quinoa, and is a perfect way to warm up on a cold day. The vegetable broth adds a rich and savory flavor, while the quinoa provides a filling and satisfying texture. This stew is also a great way to use up leftover vegetables, so feel free to add whatever you have on hand.

This recipe was inspired by a trip I took to the farmers market last summer. I was amazed by the variety of fresh vegetables available, and I wanted to find a way to use them all in one dish. I started with a base of vegetable broth, and then added in some chopped onion, carrots, celery, and garlic. I also added in some chopped zucchini and spinach, and a cup of uncooked quinoa. I brought the mixture to a boil, then reduced the heat and simmered it for 15 minutes, or until the quinoa was cooked through. The result was a hearty and flavorful stew that was packed with vegetables and quinoa. It was the perfect way to warm up on a cold day, and I've been making it ever since.

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

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups chopped zucchini
• 2 cups chopped spinach
• 1 cup uncooked quinoa
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
3. Add the vegetable broth, zucchini, spinach, and quinoa. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked through.
4. Season with salt and pepper to taste.

Why It Works

• The combination of vegetables and quinoa provides a variety of nutrients and textures.
• The vegetable broth adds a rich and savory flavor.
• The stew is easy to make and can be tailored to your own preferences.