Protein-Packed Squash and Quinoa Stew
This is a super filling, comforting dish. It’s also versatile so feel free to get creative with your veggies. This stew is great served with roasted cabbage wedges or cauliflower steak.
- 1 butternut squash, halved and seeded
- 1 onion, chopped
- 2 cloves garlic, minced
- 3-6 tomatoes
- 1 bunch kale, stems removed, leaves ripped/chopped into rough pieces
- ½ c dried split peas, rinsed
- ½ c dried quinoa, rinsed
- 4-6 c water
- Vegetable bouillon cube, optional
- Zest and juice of 2-3 small limes
- Salt and pepper, to taste
- Preheat the oven to 425 degrees F. Line a baking tray with parchment or a silicone mat, drizzle the butternut squash halves with a little oil, salt and pepper, and roast cut-side down for 40-45 minutes. You’ll know it’s done when you can pierce the skin with a fork. Set aside until cool enough to handle. When it’s cool enough, peel the skin off. Cut the squash into chunks.
- Meanwhile, add some oil or water to a large soup pot on medium heat. Add the onion and sweat for a few minutes. Add the garlic and sauté a minute more.
- Add the dried quinoa and split peas, the squash, and the tomatoes, and stir to combine. Add enough water to cover the mixture by an inch or so. Cover and simmer for 20 minutes or until the quinoa and peas are cooked. The exact amount of water isn’t super important, as this is a stew. Start out conservative and add some more if the mixture seems too dry. The peas and quinoa will absorb the water as they cook.
- Note: check the split pea and quinoa package cook times. If they are vastly different, add the slower-cooking one after the faster-cooking one so they finish cooking at the same time.
- Stir in the kale, lime juice, lime zest, salt and pepper and let simmer a few minutes more. Taste and adjust seasoning as desired.
- Dish it up, top with some plain non-dairy yogurt and/or avocado, and enjoy!
This is a great dish to experiment with adding fresh or dried herbs like dill, parsley, or cilantro. Let your imagination go wild!