Looking for a hearty meal on a cold day? This is a super simple and warming stew that's great with added veggie sausages and thick bread for souping up all the leftover tomato sauce. If you don't have beet greens on hand you can substitute spinach, kale, collard greens, or swiss chard.
1 cup quinoa, uncooked
1/2 onion, chopped
2 garlic cloves, minced
1 cup mushrooms, chopped
4 cups water
1 28oz can diced tomatoes
3 cups beet greens (or spinach, kale, collard greens, or swish chard), chopped
1 tsp thyme
1 tbsp basil
1 tbsp oregano
salt & pepper
Cook The Quinoa
On your stovetop or in your rice cooker, cook 1 cup quinoa.
In a large pot on your stove, sauté the onion and garlic in 1 cup water for about 10 minutes. Add in the chopped mushrooms and cook another 10 minutes. Add the full can of diced tomatoes to the pot and let simmer while the quinoa cooks.
Once the quinoa is done, add the chopped beet greens to the pot and stir for a few minutes so they wilt. Then add in the cooked quinoa and 3 more cups of water.
Simmer the stew for about 10 more minutes. Top with cooked veggie sausage if desired and salt and pepper to taste.