Quinoa, Kale and Borlotti Bean Stew

5 from 4 votes

Quinoa, Kale and Borlotti Bean Stew

This quick and easy one pot Quinoa, Kale and Borlotti Bean Stew ticks so many boxes – it’s gluten free, dairy free, vegan, full of goodness, comforting and above all totally delicious.

Course Main Course, Stew

Cuisine British, Fusion

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 233kcal

Author Eb Gargano

Ingredients

1 medium onion diced
1 medium carrot diced
1 medium courgette diced
½ - 1 teaspoon chilli flakes
1 teaspoon fennel seeds (optional)
2 cloves garlic crushed or grated
Salt and pepper
400 g tin chopped tomatoes
400 g tin borlotti beans
100 g bag of pre-prepared kale (See Note 1)
250 g pre-cooked quinoa

Metric - US Customary

Instructions

In a large pan over a low heat, fry the onion, carrot and courgette for 5 minutes, stirring occasionally, until softened and just beginning to brown.
Add the chilli, fennel and garlic and fry for 1 more minute, then add the salt and pepper, tomatoes, borlotti beans and kale. Turn the heat up and cook for 3 minutes.
Add the quinoa and cook for 1 more minute and then serve.

Notes

This assumes you are buying the kale in a bag / pre-prepared with the stalks removed, as most supermarkets sell it. If you are buying kale whole / un-prepared, you will need to buy approximately 150g to 170g to get 100g leaves. You will then also need to prepare the kale yourself by slicing the leaves.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition