Do you like stew? I have been thinking about making a stew for a while, but, the heat where I live isn’t really pushing me to rush into the kitchen and make something you’d typically make when the weather outside is brrr. ..you know?
But, then, I came upon this one. Sounds quite good. The avocado garnish is my favorite part!
1 tbsp. coconut oil
1/2 large white onion, diced
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
3/4 lb purple, red and/or yellow baby potatoes, cut into 1/2 in dice (about 2 cups)
1/2 cup quinoa
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp lb butternut squash, peeled and cut into 1/2 in dice (about 2 cups)
4 cups vegetable broth
sea salt, to taste
1 avocado, chopped
1/4 cup chopped fresh cilantro
*Superfood boost: add 2 cups of chopped dark leafy greens-like kale or Swiss chard to the pot the last couple of minutes of cooking
- Warm oil in pot over medium heat. Add onion, carrot, celery and garlic and cook for 5 minutes, stirring occasionally. Add potatoes and stir constantly while cooking for 2 to 3 minutes longer.
- Stir in quinoa, oregano, thyme, turmeric and pepper, and then add butternut squash and broth. If your broth is an unsalted (or low-salt) variety, add a couple of pinches of salt; if your broth is already salted, wait until the end of cooking to season as needed. Turn heat to high and bring mixture to a boil. Cover pot, reduce heat to medium-low and simmer for 20 minutes.
- Uncover pot and simmer mixture for 5 minutes longer, using a spoon to partially mash butternut squash to make a thicker, stew-like broth. Remove pot from heat, cover once more and let stand for 10 minutes to allow flavors to fully meld.
- Taste for seasoning and add additional salt as needed, as well as a little water if you prefer a thinner stew. Serve garnished with chopped avocado and cilantro.
I think we’ll give this a whirl tomorrow…
I love testimonials! 😛