|Serves 8–10 | Total time: 1 hour|
» 1 oz. Extra-Virgin Olive Oil (EVOO)
» 2 cups Leeks, trimmed & thinly sliced
» 1 tsp. Salt, Kosher
» 4 cloves Garlic, thinly sliced
» 1 tsp. Fennel, fresh
» 1 tsp. Marjoram, dry
» 1 tsp. Thyme, dry
» 1/2 tsp. Rosemary
» 1 Carrot, peeled, quartered, & thinly sliced
» 2 Parsnips, peeled, quartered, & thinly sliced
» 2 Limes, zested & juiced
» 8 cups Vegetable Stock
» 1.5 lbs. Yukon Gold Potatoes, small dice
» 1 cup Dry Quinoa
» 1 bunch Kale, stems removed & cut into bite-size pieces
» 15 oz. Cannellini Beans, canned & drained
» Salt (kosher) to taste
Preheat a medium Dutch oven or large pan.
Add Extra Virgin Olive Oil, Leeks, and Salt to the pan and sauté for about 5 minutes or until Leeks are beginning to become tender.
Add Garlic, Herbs, Carrot, and Parsnip and sauté for another 5 minutes.
Add Lime Juice and Zest, Stock, Potatoes, Quinoa, and Kale. Cover and bring to a simmer over medium heat. Simmer for about 20 minutes or until Potatoes and Quinoa are tender.
Add Beans and stir to incorporate.
Quinoa and Kale Stew
with Cannellini Beans