Ingredients

The following ingredients have 6 Servings
  • 1 bag Success Tri-Color Boil-in-Bag Quinoa
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • ½ teaspoon thyme
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1 28oz can fire-roasted diced tomatoes
  • 1 cup corn (frozen or canned)
  • 1 15oz can chickpeas
  • 1 cup chopped kale (stems removed)
  • 2 teaspoons lemon juice

Instruction

  • In a large pot or dutch oven, bring the quinoa and 4 cups of water to a boil.
  • Let simmer for 10 minutes until the quinoa is tender and fluffy. Remove the quinoa from the pot and set it aside.
  • Drain the pot, then add olive oil and heat over medium-low heat.
  • Add the onion, celery, carrots, and bell pepper and continue to cook over medium-low heat for 8-10 minutes until vegetables have softened.
  • Add the garlic, thyme, and smoked paprika and cook for 1 minute.
  • Add the bay leaf, quinoa, vegetable broth, tomatoes, corn, and chickpeas, and bring to a boil.
  • Once boiling, reduce the heat to low,  and simmer for 15 minutes.
  • Add the kale and continue to cook for 2-3 minutes until the kale is bright green. Remove from heat and serve.