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Quinoa Veggie Stew


Butternut squash, chickpeas, zucchini, and edamame gently seasoned with a little ginger and turmeric, all simmered together in a tasty broth. Stir in quinoa (included) and you have an absolutely delicious one-dish meal. (3-4 quart crockpot or stovetop)

5 hours Crockpot Calories
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Thaw in fridge. Crockpot: Empty veggie mixture into crockpot. Add 2 c. water (Split Orders, add 1 c. water). Cover and cook on LOW approx. 5 hours. Increase heat to Hi. Quickly stir in quinoa. Cover and cook 30 min. Stovetop: Empty veggie mixture into a pot; add 3 c. water (Split Orders add 1 1/2 c. water). Bring to a boil. Reduce heat, cover and simmer 30 min. stirring occasionally. Stir in quinoa. Cover & simmer 15 min. or until quinoa is tender. Suggested Sides: Our Rosemary Focaccia.

Chickpeas, squash, zucchini, *vegetable broth, caramelized onion, edamame, raisins, butter, olive oil, brown sugar, parsley, ground ginger, turmeric, pepper, quinoa, jalapeno peppers. *Gluten-free vegetable broth available; please call ahead.

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 382
Total Fat 12g
Saturated Fat 3g
Cholesterol 10mg
Sodium 585mg
Total Carbohydrate 60g
Fibre 9g
Sugar 11g
Protein 12g
Weight 6 kg
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