November is here and with it comes the cold weather. Time for warming stews and comfort food. However, tasty as they are, eating all the rich meaty stews take its effect on the waistline. So we made a healthier Quinoa Vegetable Stew which is perfect for not only Dieter’s but also Vegetarians and even Vegan’s (just omit the Parmesan when serving).
See below video of how to make Quinoa Vegetable Stew!
So tasty and filling with no guilt! We made this for lunch and saved the leftovers for dinner the next day.
We used the Pressure King Pro Cooker 6L to cook this amazing Quinoa Vegetable Stew which comes highly recommended. You can cook this on the hob instead, but it will take longer!
We use this Pressure Cooker at least once or twice a week, it is a time saver. Makes meals that usually take hours in minutes, for example, a whole chicken only takes 30 minutes!!!
We share many recipes on here using it.
If you want to be a little bit naughty you can add a sprinkle of Parmesan when serving for some extra nutty richness bursting with natural Umami.
Served with fresh crusty bread topped with poppy seeds perfect for soaking up the flavoursome juices and wiping the bowl clean at the end!
What vegetables to use in a stew?
Feel free to experiment with different vegetables. Other ones that work well are Sweet Potatoes, Courgettes, Aubergine, Celery, Onion, Shallots, Potatoes and Mushrooms. If you wanted to add meat, fish or poultry in make sure to brown off before adding the vegetables.
Quinoa (pronounced Keen-wah) is a superfood, it contains more protein than any other grain. With more protein & fibre than white rice it will fill you up faster, helps maintain a healthy digestive system.
How to make a Quinoa Soup?
You can also make soups using the same ingredients, just use 400ml stock before the final cooking instead of 200ml
Products for faster preparation
We sped up the process of making this stew by using our favourite brand Gia.
Gia Garlic Puree – pick it up at any UK supermarket, save your time fiddling with peeling, chopping and pressing garlic. The tube keeps in the fridge for use whenever you make another dish containing garlic!
Gia Chilli Puree – available from most supermarkets, add it to any dish to add an instant kick. A little goes a long way, 1 tsp of puree is enough for some, we often use 2 tsp as we like it hot! Keep in the fridge between uses.
Quinoa Vegetable stew
- 1 tbsp Olive oil
- 1 Red onion diced
- 2 Carrots diced into small cubes
- 2 Parsnips diced into small cubes
- 100 grams Swede diced into small cubes
- 500 grams Passata
- 1 tbsp Gia Garlic puree or 5 cloves crushed
- 1 tsp Gia Chilli puree or 1 chilli chopped finely
- Fresh Thyme 3 sprigs
- 2 Bay Leaves
- 200 grams Quinoa
- Pepper to taste
- 200 grams Peas frozen or fresh
- 200 ml Vegetable Stock 3 cubes
- Parmesan Cheese grated to serve (Optional)
Pressure Cooker method
- With pressure cooker set to Fry/Sautee mode. Add oil, onion, carrot, parsnip and swede and fry for 5 mins
- Add the remaining ingredients stirring altogether, lock the lid in place, ensuring the valve is in the closed position.
- Set the pressure cooker to stew/high setting for 8 mins, once complete, natural release for 10 minutes.
- Serve with Parmesan & Crusty bread on the side.
- Place the oil in a large pot over a medium heat, place in the onion, swede, carrots, parsnip and cook for 5mins until soft.
- Add the remaining ingredients, bring to the boil. Lower the heat to a simmer and cook for 25 -30 mins. Regularly stirring to prevent sticking.
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