By Elisa Rodriguez
This creamy comforting stew is a breeze to make! You can use canned and frozen ingredients for quick assembly in a crockpot or on your stovetop.
If you deal with pesky food allergies or sensitivities this recipe is free from animal products, gluten, corn, soy, grains, sulphites, yeast and nightshades but not free from delicious flavor.
Enjoy this stew and similar versions by exchanging available or preferred ingredients that appeal most. For instance, if you don’t have cauliflower – use broccoli or butternut squash. If you don’t have quinoa on hand – use buckwheat or rice. If you don’t have coconut milk – use broth, almond milk or a combination. The possibilities are endless.
I like to begin assembly in a crockpot in the morning, making the evening easy, while allowing the flavors to set in and meld together most of the day. Simply gather the ingredients, combine, simmer and nourish.
You can also find the recipe in my new recipe book: Nourishing WISDOM: Heartfelt Conversations with a Disease-Defying Dietitian.
• Use filtered water, as needed, to obtain desired consistency. This will vary based on the simmer time, amount of frozen veggies and canned liquids included.
• If the stew is more soup-like then stew-like, allow it to simmer longer and the excess liquid will evaporate.
• You can prepare this recipe in a slow cooker, crock pot or on your stove top. Simply assemble and allow to simmer for several (4-6) hours. Make sure you have adequate liquid for longer cooking times.
• This dish tastes even better the next day, after the flavors have set.
• There’s no need to pre-cook the quinoa, it will absorb liquid and expand over time. I suggest checking back on the stew periodically and adding water as needed.
Trans Fat: 2g