Quinoa Vegetable Stew


  • 1 Tbsp. extra virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1/2 c. Thai red curry paste
  • 1 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • Salt to taste
  • 12 medium to large fresh tomatoes, unskinned or skinned, cut into large pieces
  • 2 c. carrots, diced
  • 1 Tbsp. fresh oregano, chopped fine
  • 4 c.  vegetable broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 2 c. quinoa


  1. Put olive oil in pot. Add onion, garlic, Thai paste and spices. Add tomatoes, carrots, 2 cups of vegetable broth, oregano, quinoa, and kidney beans.
  2. Simmer until quinoa and vegetables are tender. If you would like it more soupy just add more vegetable broth.
Browse Cook(s): Cinda Sanner
Browse Theme(s): Soups Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.