Name: Quinoa and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Ingredients: 2 tbsp Olive Oil; 1 Onion large, chopped; 3 Garlic Cloves (minced); 2 Carrots (chopped); 2 Celery Stalks (chopped); 1 Red Bell Pepper (chopped); 1 Zucchini (chopped); 1 cup Quinoa (rinsed); 14.50 oz Diced Tomatoes (canned); 4 cups Vegetable Broth; 1 tsp Ground Cumin; 1 tsp Ground Coriander; 1 tsp Paprika; 1 tsp Salt; ½ tsp Black Pepper; 2 cups Kale (chopped); 1 tbsp Lemon Juice; ¼ cup Fresh Parsley (chopped, for garnish)

Introduction

Experience the rich, robust flavors of the Mediterranean with our Eggplant Stew Mediterranean recipe. This hearty, vegetable-packed dish is perfect for a cozy dinner and is both nutritious and delicious. Whether you're a vegetarian or just looking for a meatless meal option, this Mediterranean eggplant stew will quickly become a favorite.

AuthorMeet P.CategoryVegetarian Stew RecipeDifficultyIntermediate

Yields1 Serving

Prep Time15 minsCook Time30 minsTotal Time45 mins

2 tbsp Olive Oil

1 Onion large, chopped

3 Garlic Cloves (minced)

2 Carrots (chopped)

2 Celery Stalks (chopped)

1 Red Bell Pepper (chopped)

1 Zucchini (chopped)

1 cup Quinoa (rinsed)

14.50 oz Diced Tomatoes (canned)

4 cups Vegetable Broth

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Paprika

1 tsp Salt

½ tsp Black Pepper

2 cups Kale (chopped)

1 tbsp Lemon Juice

¼ cup Fresh Parsley (chopped, for garnish)

Heat Olive Oil:

(2 minutes) In a large pot, heat 2 tbsp of Olive Oil over medium heat.

Sauté Vegetables:

(5 minutes) Add 1 chopped Onion and 3 minced Garlic Cloves to the pot. Sauté until the onion is translucent. Add 2 chopped Carrots, 2 chopped Celery Stalks, and 1 chopped Red Bell Pepper. Cook for about 5 minutes until the vegetables start to soften.

Add Zucchini and Quinoa:

(3 minutes) Stir in 1 chopped Zucchini and 1 cup of rinsed Quinoa. Cook for another 3 minutes, stirring frequently.

Add Tomatoes and Broth:

(2 minutes) Pour in 1 can of Diced Tomatoes (with juice) and 4 cups of Vegetable Broth.

Season and Simmer:

(20 minutes) Add 1 tsp of Ground Cumin, 1 tsp of Ground Coriander, 1 tsp of Paprika, 1 tsp of Salt, and 1/2 tsp of Black Pepper. Stir well and bring the mixture to a boil. Reduce heat, cover, and simmer for 20 minutes or until the quinoa is cooked and the vegetables are tender.

Add Kale and Lemon Juice:

(3 minutes) Stir in 2 cups of chopped Kale and 1 tbsp of Lemon Juice. Cook for an additional 3 minutes until the kale is wilted.

Serve:

(2 minutes) Ladle the stew into bowls and garnish with 1/4 cup of chopped Fresh Parsley. Serve hot and enjoy!

Pro Tip

For an extra burst of flavor, roast the eggplants before adding them to the stew. This step enhances the smokiness and overall taste of the dish. Looking for another Mediterranean delight? Check out our Hot Chocolate Mug Brownie Recipe for a quick and satisfying dessert!

Conclusion

Enjoy the vibrant flavors and wholesome ingredients in this Eggplant Stew Mediterranean. This quick and healthy meal is perfect for any night of the week, offering a delightful combination of tender vegetables and savory spices. It’s sure to leave you feeling satisfied, nourished, and eager to make it again!

Ingredients