Chunky Harvest Vegetable, Bean and Quinoa Stew

2 Tbsp. white wine or chicken or veggie broth
4 Tbsp. wheat-free tamari or low sodium soy sauce
1 large onion (finely chopped)
3 cloves garlic (sliced)
1 lb. fresh mushrooms (sliced)
2 cans fat-free chicken or veggie broth
2 cups water (or broth for a richer flavor)
1 cup quinoa (uncooked)
1 tsp. thyme leaves (crushed)
1 tsp. tarragon leaves (crushed)
2 med. carrots (chopped)
1 15oz can white beans (rinsed and drained)
1 cup fresh off-the-cob or frozen corn
1 cup green peas, frozen
1 cup red pepper (chopped)
1 box Mary’s Original Seed Crackers or Mary’s Original Seed Crackers with Herb, Onion or Black Pepper

Optional toppings:
2 cups cooked chicken breast (shredded)
1 1/2 cups firm-style tofu (cubed)

Preparation:

1. In large pan sauté the first 5 ingredients until tender.

2. Add next 10 ingredients and bring to a boil. Reduce the heat, simmer for about 30 minutes or until quinoa is tender.

3. Serve with optional toppings (shredded chicken or tofu) and Mary’s Original Seed Crackers or Mary’s Original Seed Crackers with Herb, Onion or Black Pepper.

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