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Quinoa Kale and Borlotti Bean Stew
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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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 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 kale
  • 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

Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 233kcal | Carbohydrates: 44g | Protein: 12g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 502mg | Potassium: 1009mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5505IU | Vitamin C: 52.1mg | Calcium: 144mg | Iron: 4.6mg