QUICK VEGGIE STEW

Ingredients

• 1 C scallions, sliced
• 1 C medley of grape tomatoes, quartered
• 1 C sweet mini peppers, sliced
• 2 C red kale, stemmed + finely chopped
• 1 jalapeño, seeded + thinly sliced
• 1 T olive oil
• flaky sea salt and pepper
• 1 (15.5 oz) can chickpeas
• 1 T apple cider vinegar
• 1 C vegetable broth
• 2 C quinoa, uncooked
• 1 lime, sliced

Instructions

1. In a sauce pan over medium-high heat, bring 4 C water and quinoa to a boil.

2. Reduce heat to low and simmer for 15 minutes. Remove from heat.

3. In a covered sauté pan, heat the olive oil over medium-high heat.

4. Add the scallions and sauté for 2 minutes.

5. Add the sweet mini peppers, grape tomatoes and jalapeño and sauté for 5 minutes.

6. Add the chickpeas and kale, sprinkle with sea salt and pepper and stir to combine.

7. Add the apple cider vinegar and vegetable broth and bring to a simmer.

8. Cover and simmer for 10 minutes.

9. Serve the veggie stew over the quinoa and finish with a squeeze of lime.

Serves 4
Categories: Lunch + Dinner, Soups + Salads

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