A warm and comforting stew packed with mushrooms, quinoa, and hearty vegetables.
Heat a splash of vegetable broth in a large pot over medium heat.
Using broth instead of oil keeps the dish lighter and healthier.
Add the chopped onion, garlic, carrot, and celery to the pot and sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the mushrooms and cook until they release their moisture.
Cooking the mushrooms thoroughly enhances their flavor.
Add the quinoa, canned tomatoes, bay leaves, dried basil, salt, and pepper to the pot.
Rinse the quinoa before adding to remove any bitterness.
Pour in the vegetable broth and bring the mixture to a boil.
Stir occasionally to prevent the quinoa from sticking to the bottom.
Reduce the heat to low, cover, and simmer until the quinoa is cooked and the vegetables are tender.
Check occasionally and stir to ensure even cooking.
Remove the bay leaves and adjust seasoning if needed.
Taste the stew and add more salt or pepper if desired.
Serve the stew hot, garnished with fresh herbs if desired.
A sprinkle of fresh parsley or basil adds a burst of color and flavor.
Continua nella nostra app per un'esperienza migliore
