Reboot - Meal - Nourishing Stew

By BlueSchmoo

Posted by Elisa Rodriguez on March 11th, 2013
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.

Ingredients

• 1 24-oz can of chickpeas
• 1 12-oz can of coconut milk
• 2 cups of quinoa, rinsed
• 1 head of organic Swiss chard, kale or collards, chopped coarsely
• 1-2 zucchini, diced
• 1 cup frozen peas
• 1 cup cauliflower, chopped
• 1 cup red lentils
• 2 leeks, sliced finely
• 1/4-1/2 cup fresh squeezed lime juice
• 1 Tbsp. cumin
• 1 teaspoon turmeric
• 1 teaspoon ginger
• 1 teaspoon of Himalayan or Sea salt (optional)
• Fresh basil or parsley, chopped to garnish
• __________________
• SERVES 4
• 1 15-oz can of chickpeas (I have never seen 24 oz cans)
• 1 6-oz can of coconut milk
• 1 cups of quinoa, rinsed
• 1/2 head of organic Swiss chard, kale or collards, chopped coarsely
• 1 zucchini, diced
• 1/2 cup frozen peas
• 1 / cup cauliflower, chopped
• 1/2 cup red lentils
• 1 leek, sliced finely
• 1/8-1/4 cup fresh squeezed lime juice
• 1 1/2 tsp. cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ginger
• 1/2 teaspoon of Himalayan or Sea salt (optional)
• Fresh basil or parsley, chopped to garnish

Details

Adapted from rebootwithjoe.com

Preparation

Step 1

1.) Combine all ingredients (except fresh herbs) and cook gently on low until the flavors have melded together and the quinoa has expanded. I like to allow it to simmer most of the day for added flavor.

2.) Dish up, top with garnish, and enjoy this hearty stew knowing that you’re nourishing your body.

Tips:

• 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.


• 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.