Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon avocado or olive oil
  • 1 medium red onion (finely chopped)
  • 1 green pepper (finely chopped)
  • 1 large carrot (chopped)
  • 2 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 3 tablespoons fresh ginger (minced)
  • 2 tablespoons curry powder
  • Optional: 1 teaspoon cayenne powder (if you like it spicy)
  • 2 large tomatoes (chopped)
  • 1 bay leaf
  • 4 cups broth
  • 1 cup quinoa
  • 1 ½ cups cooked black beans (or one 15-ounce can, rinsed and drained)
  • 3 tablespoons all-natural peanut or almond butter
  • ¼ cup fresh cilantro (chopped)
  • 8 ounces kale (torn into bite-sized pieces)
  • Sea salt and black pepper (to taste)

Instruction

  • Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, carrot, and celery and let them cook for about 5 minutes, or until they begin to soften. Add the garlic, ginger, curry powder, cayenne (if you're using it), and the chopped tomatoes and let them cook for 1 minute.
  • Add the bay leaf and broth to the pot and bring it to a boil. Add the quinoa and simmer uncovered for 12 minutes. Add the black beans to the pot and let them warm through.
  • Remove the pot from the heat and add the peanut or almond butter, cilantro, and kale and stir. Let the stew sit for a few minutes so the kale wilts then season to taste with salt and pepper.