Colorful and hearty, this simple dish is perfect to make in large batches to last you the week.
What you'll need:
- Dutch oven
- 1 butternut squash
- 1 tablespoon of minces garlic
- 3 teaspoons of cumin
- 3 teaspoons of paprika
- 3 teaspoons of ground coriander
- 4 tablespoons of olive oil
- 14 ounces of coconut cream
- 28 ounces of diced tomatoes
- 14 ounces of cannellini beans
- 6.5 ounces of quinoa
- 10.5 fluid ounces of boiling water
- 1 bag of kale sprouts
Step 1: Assemble the Ingredients
Peel and chop the butternut squash.
Step 2: Boil the Water
Start boiling 10.5 fluid ounces of boiling water.
Step 3: Combine the Ingredients
Place the dutch oven on the stove-top (medium-high heat) and add the garlic, cumin, paprika, ground coriander, salt, pepper, and olive oil. Once the mixture has started to bubble, add the butternut squash, boiling water, quinoa, tomatoes, beans, and coconut cream.
Step 4: Simmer the Stew
Bring the mixture to a boil, turn down the heat, and let it simmer for about 30 minutes.
Once the squash is soft and the quinoa has cooked, stir in the rinsed/drained kale sprouts. Place the lid on the dutch oven and let this cook for another 15 minutes.
Step 6: Enjoy
Serve immediately and store leftovers in an air-tight container for up to 5 days.