If you are gluten intolerant, rice crisps add a nice crunch as a side dish. My friends like to garnish it with cheese or a bit of sour cream, both delicious if you aren't vegan. The quinoa, I can't say enough good about. It can be made as a side dish, with broth instead of water and mixed with stir fry. Am trying to finesse more recipes this winter, when the crock pot is always going. This is my particular favorite veggie mix.
TIP: chopping or dicing the veggies is important--- your spoon should pick up lots of different tastes, as opposed to one big mouthful of potato or turnip. Mixing those finely chopped ingredients means a different mix with every spoonful, and makes this so nice to eat. It's not boring mouthful to mouthful. Lots of us forget the more old fashioned turnip or rutabaga, both of which are nutritious and tasty in soup. For any of you with sugar issues, use less potato or none at all. It will still taste good.
Step 1: What You Need
*2 boxes organic vegetable broth
*2 onions, diced a (chopped up leek is mixed in, too)
*2 boxes of crushed or chopped tomatoes
*2 potatoes, chopped into half inch cubes
*2 carrots, diced
*one large turnip, chopped into half inch cubes
*about a half cup of diced rutabaga
*fresh dill, about three tablespoons chopped up
*fresh parsley, about four tablespoons chopped up
*a few stalks of celery, chopped finely (I pulled off three, but ate one with some peanut butter)
*black pepper, one tbsp.
*paprika, one tsp.
*1 tbsp Worcestershire sauce (vegans can skip this)
*garlic, 3 cloves minced, or 1tsp. powdered
*Salt (I used a tbsp. of pink Hawaiian sea salt but any will be fine)
*one cup pre-washed red quinoa (put in last)
*garnishes: grated cheddar or sour cream, and any sort of cracker compliments the stew