Butternut Squash, Kale & Quinoa Stew

This spiced fall stew is full of butternut squash, kale, quinoa & tomatoes. It's one of our favorite healthy dinners, and it's great to pack for lunch!

Butternut Squash, Kale & Quinoa Stew

And soup season continues! It might not be snowing here, but the fact that it’s been 80 degrees outside doesn’t stop me from craving big pots of stewy vegetables. Plus I just love having the leftovers around for lunch all week. They get better on the second day, and even better on the third day.

Butternut Squash, Kale & Quinoa Soup recipe ingredients

This stew has pretty much all of my favorites: hearty butternut squash, quinoa & kale. It all gets simmered in a stewy tomato broth. It’s a pretty simple recipe that you should spice up as much as you like. I used cumin, coriander & smoked paprika, but (as I type this), I’m thinking about how delicious it would be in a curry-spice direction. I’ll keep you posted when I give that a go…

Butternut Squash Stew

I’m excited to partner once again with Crate & Barrel. They have so many kitchen staples that I use all the time – this classic French oven, my go-to vegetable peeler, not to mention these bowls, and how cute are those wooden spoons?

Butternut Squash Kale & Quinoa Stew

If you love soup as much as I do, make this stew, and then try this many-veggie soup & this spiralized veggie minestrone!

4.9 from 55 reviews

Butternut Squash, Kale & Quinoa Stew

Recipe type: Stew
Serves: 4
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 2 cups cubed butternut squash
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon red chile flakes
  • ½ teaspoon smoked paprika
  • 1 tablespoon white wine vinegar
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups (32 ounces) vegetable broth
  • ½ cup dry quinoa
  • 2 to 3 cups chopped kale
  • Sea salt and freshly ground black pepper
  1. Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.
  2. Add the butternut squash, another pinch of salt, and stir. Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika, and red pepper flakes. Add the white wine vinegar and stir to deglaze the bottom of the pan. Add the tomatoes, broth, and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes. Halfway through the cooking time, I like to taste and adjust seasonings. Add additional spices if you like.
  3. When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted. Taste and adjust seasonings again.
Leftover stew can be frozen or stored in the fridge for 3 to 4 days.

This post is in partnership with Crate & Barrel.

Products used in this post: Le Creuset Signature 5.5qt Round French Oven18th Street Bowls, Suits NapkinsOXO Good Grips Swivel Peeler, Shesham Wood SpoonShesham Wood Straining Spoon


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Rate this recipe (after making it):  

  1. Rebecca

    This sounds like a great mid-week dinner! I’ve pinned the recipe and will be trying it asap. As I’m not veggie, some leftover shredded chicken sounds like a great inclusion… ooh, or frying some hunks of chorizo in alongside the onions…

    Anyway, what’s the reason for the white wine vinegar deglaze? I’ve never seen it in a recipe. How does it affect the taste?

    • jeanine

      Hi Rebecca, thanks! You can’t really taste the vinegar at the end, but it adds a balanced & bright flavor.

      • Dian

        Can you use lemon juice or orange juice instead? Thx

        • jeanine

          I personally wouldn’t on this one…

          • Did you make the curried version? Wonder what it would be like w coconut milk?

    • Marisa

      Love it! I’m seriously obsessed with this recipe already sent it to all my friends. Only thing it gets a little too think at the end so I needed a little more broth to have it more soupy. Otherwise sooo yummy!

    • Lauren

      Very delicious recipe!

    • Daisy

      I made this soup tonight. Wow! It was delicious. I didn’t make any changes other than adding in 1 extra cup of broth. I really liked the chunks of butternut squash in the soup. It’s a hearty, healthy soup. Thank you for sharing. We will definitely have this again.

      • Jeanine Donofrio

        Hi Daisy, I’m so happy to hear that you enjoyed it!

    • Where do yo live Kristin? Yesterday we (Buffalo, NY) had a -25 to -30 wind chill all day. This stew will warm things up. 🙂

      • Wow! That’s cold! I live in Gothenburg, Sweden. Since it’s on the coast, it’s rare that it gets that cold 🙂

    • Susan

      This is absolutely delicious. I used lemon juice because I didn’t have the vinegar. What are the carb/ calories per cup serving.

  2. Yum I love the combo of spice and the veggies. Those bowls are super cute. Love anything with a low profile for photos! Thanks for sharing

  3. Yummy! this soup looks so delicious and healthy! Where do you live? It’s 80 degrees here too. I’ve been waiting for it to get cold again to make soup, but maybe I should just make soup regardless of the weather, ha!

    • jeanine

      Ha, Austin TX 🙂

  4. DRAMA from nastyadrama.ru

    ​Great recipe! Thanks for sharing!


  5. Hey this looks great i grow butternut squash in my garden, you can see some photos at http://www.swashmanor.com … I enjoyed your site, seems i am always looking at, cooking, or eating food of some sort! I just love food and cooking, i collect old cook books. Mostly southern, i own http://howtocooksouthern.com/ I try to focus on Southern Cooking, food history and Etc…. Wes :)>

  6. Love the colours in this! A good sign of how healthy it is methinks 🙂

  7. My family lives on leftovers so the fact that this gets better next day is perfect! Our weather is starting to approach fall in the southern hem and this is perfect for those chilly nights!

  8. This stew looks just perfect! It has been absolutely freezing here this past week (and in fact yesterday was below -30 degrees Celsius with windchill!!) so warm, comforting meals like this are exactly what I’m craving.

    • jeanine

      yikes! Sending warm thoughts…

  9. Yolie

    I made this last night and it was delicious!
    I have plenty left for a few mere days. Perfect lunch meal 😉

    • jeanine

      I’m so glad you liked it! (and now have plenty of lunches 🙂

  10. What a hearty meal! I think I going to try it tonight, maybe add a bit of chicken sausages. Thank you for sharing!

  11. We’d be happy to send some snow your way! This stew looks like a perfect meal as we hunker down for yet another snow storm on the East Coast…

    • jeanine

      Ha, it’s ok, I’ll be alright 🙂

  12. Marie from droolofhappiness.com

    This looks so good and I love the pretty colors.

  13. Joan

    Amazing! I’m so glad I doubled it!!!

      • Richele

        I so WANTED to double it but only had enough for written recipe. So so amazing, thank you.

  14. Alyssa from cupcakesandsequins.blogspot.com

    This looks amazing especially when snow is coming down outside! I love the combination of butternut and kale! So delicious! Thanks for sharing!


  15. Angie from peasfortwo.com

    Lovely! I love both kale and quinoa, and I’ve never tried them with butternut squash before. The stew sounds incredible, and I can’t wait to try it.

  16. Delicious! I made this for lunch today and it hit the spot. I’m a big fan of vinegar in slow cooked sauces because as you say it brightens the dish, but I’ve also noticed it adds a balanced sweetness the longer it simmers. Thanks for a terrific winter stew!

    • jeanine

      So glad you liked it! You’re right – I love how the vinegar adds a bit of sweetness…

  17. Kara

    I’m making this right now and on instruction 2 it says to add the water. I assume this should be add the veggie broth instead?

    • jeanine

      yes – oops! (I made it with water instead of broth the first time)

  18. 80 degrees? Oh now you’re just showing off! Man. I can’t wait to feel what that feels like again! This soup is wonderful and looks perfect for a weeknight meal.

    • jeanine

      Ha, I know , it’s been especially warm for Feb 🙂

  19. Jennifer

    Just made this and it is so yummy! I used sweet potato in place of the squash because it is what I had on hand. Thank you for the yummy recipe 🙂

    • jeanine

      yay, so glad you liked it and that you were able to use what you had on hand!

  20. A warm meal for a freeeezing night! Thanks 🙂

  21. It seems like soup season will never end here on the Northeast. But, I don’t mind. I truly love a 2nd day or 3rd day bowl of stew. Happy Tuesday, Jeanine 🙂

  22. Mina G.

    I just made this but reduced the veggie stock to make it more of a quinoa dish vs. a soup (my vegetarian husband isn’t big on tomato-y soups). I also changed up the spices a bit as I didn’t have coriander. It turned out delicious! I’m going to serve it with some spiced up greek yogurt. Thanks for the recipe! (PS: Its “feels like” 1 degree in Chicago right now….) ; )

    • jeanine

      Ooh, sounds delicious with spiced yogurt. Glad you liked it – hope you’re staying warm 🙂

  23. This sounds like such a delicious stew! I live in Canada and it feels like the ice age here lately (-20 right now!), so meals like this are so, so perfect. Also – your cookware and dishes are so lovely. It looks like a prop shop in your beautiful photos!

    • jeanine

      aah, so cold – hope you’re keeping warm! Thanks – I love C&B’s kitchenware too 🙂

  24. Deezy

    Thanks for this recipe! I tried it last night since its extremely cold here in NYC and love it! I didn’t have the diced tomato, only fresh ones.. so I lost out on some of the extra tomato flavoring, but it’s still awesome. Since mine was a bit more on the squashy side, I also added some cloves for a more cohesive flavor. Threw in some carrots and mushrooms for extra texture. I love the idea of maybe pieces of chorizo too. But this was great!

    • jeanine

      Hi Deezy! Glad you liked it – ooh, I bet it would be good with mushrooms! Happy you were able to adapt using what you had on hand 🙂

  25. Virginia

    We used extra garlic and extra butternut squash so it was thicker, this was great! Thanks for sharing. I’ve been eating the leftovers and looking forward to eating the rest!

    • jeanine

      So glad you liked it – and thanks for the feedback about the garlic!

  26. Matt from restaurantinsidermag.com

    I actually used extra garlic too and chopped instead of minced, and threw in some fresh basil I was growing indoors, it was a nice addition to this already-nice recipe, thanks!

    • jeanine

      So glad you liked it Matt – I’m jealous you have basil growing :).

  27. Annie from meetyourfashionmaker.blogspot.co.uk

    Made this delicious dish last week & it lasted me 2 lunches after that (which I heated up topped with melted cheese!)
    Lovely! x

    • jeanine

      yay, so glad you liked it!

  28. Alicia

    Made this last night and used spinach since we didn’t have any kale and put a few garbanzo beans in. Absolutely delicious! Thank you for amazing recipes as always!

    • jeanine

      so glad you liked it!

  29. Lyndsay from livingwithcowsmilkproteinallergy.com

    This is delicious, I used extra garlic and loved it ! Thank you for sharing 🙂

    • jeanine

      of course – glad you liked it!!

  30. I also can’t get enough of the big pots of stewy vegetables – the flavors in yours are making me so hungry (and it’s nearly 1am!). I also love the modern bowl you served them in too!

  31. Samantha from quarterlifepoetry.com

    This was sooo delicious. I actually used coconut milk instead of vegetable broth and it was divine. Can’t wait for leftovers tomorrow. Thanks so much for the great recipe.

  32. Samantha from quarterlifepoetry.com

    p.s. where did you get those beautiful bowls?

  33. Tiana

    Saw the picture of this beautifully colored stew on Crate and Barrel’s Instagram freed and immediately needed on find the recipe…so glad I looked because what I found was a wonderful food blog {loveandlemons} and now cannot wait to try all of the recipes!

    This was the first recipe I decided to make. the stew came out great!! Followed the recipe exactly, next time may try a few new spices. Thank you for teaming up with C&B, if not I would’ve never found your amazing site!

    • jeanine

      Hi Tiana,

      Welcome! I’m so glad you liked the recipe 🙂

  34. Courtney

    Thanks for such a great, simple recipe with BIG flavors. The flavors were well balanced and we enjoyed every bite. I used organic precut squash, which made for quick prep. This was definitely an easy soup we’ll make over and over again in our cold Colorado winters!

  35. Bonnie from soilandsea.com

    Cannot wait to try this! There’s nothing I love better than a big burly stew!

  36. Luann

    I just made this today and it is awesome! Great favors. Thanks for sharing.

  37. Tom from thefitnessmadfoodie.com

    Looks delicious, I’ll be making this next week, thank you 🙂

  38. Carla from carlathomasphoto.com

    This is fast becoming my favourite butternut squash recipe. Really easy to make, great instructions and just beautiful.

    Looking forward to trying more of your recipes. 😉

    • jeanine

      Hi Carla, I’m so glad! Thanks for letting me know 🙂

  39. jocelyn

    I’ve tried a few iterations of butternut-kale-quinoa… I usually improvise, but resisted here (aside from subbing the onion with shallots and some leftover red onion and white wine for deglazing… same thing-ish). This is a perfect recipe! The spice ratio is relish. So savory. Brothy and filling. Beautifully balanced and textural. I will try the vinegar next time, as it probably adds a touch more tang and I’m sure it’s even better. Thanks for a great go-to!!

  40. jocelyn

    I’ve tried a few iterations of butternut-kale-quinoa… I usually improvise, but resisted here (aside from subbing the onion with shallots and some leftover red onion and white wine for deglazing… same thing-ish). This is a perfect recipe! The spice ratio is relish. So savory. Brothy and filling. Beautifully balanced and textural. I will try the vinegar next time, as it probably adds a touch more tang and I’m sure it’s even better. Thanks for a great go-to!!

    • jeanine

      Hi Jocelyn – I’m so glad! Thanks for the great feedback 🙂

  41. jocelyn

    *I meant “delish” not “relish!” But I do RELISH this dish!!! (arghh, spell check)

  42. Linneah

    Yhis looks amazzing! How many people would this recipe feed? Also, would Kabocha squash work instead of butternut? Thanks!

    • jeanine

      Yep, Kabocha squash should work great – this serves about 4 although you could double it to serve more and then save/freeze the leftovers.

      • Linneah

        Great! Thanks so much. Can’t wait to make this for dinner tonight.

  43. Michelle

    Thanks for this delicious and healthy recipe! It was perfect for everyone from my vegan teenager to may youngest, a picky eater. It’s the most delicious soup we have ever had!

    • jeanine

      Hi Michelle, I’m so glad! I love winning over picky eaters, so great to hear 🙂

  44. Heather

    Made this for dinner last night. It was a huge hit! So hearty and flavorful, yet light and gentle at the same time. 🙂

  45. Lara

    This has to be one of the best receipes we’ve ever made. Its so hearty and flavoursome!

  46. Ariane

    I just made this for dinner and OMG it was soooo delicious! The acidity of the vinegar blends in so well with all the spices! Thanks for sharing this recipe.

  47. Whitney

    How many servings does this recipe make? Can’t wait to try it, it looks beautiful and nutritious! Thank you 🙂

    • jeanine

      Hi Whitney – about 4. You can easily double everything to make a larger batch, it keeps well.

  48. Rae

    This soup is PERFECTLY spiced. I made this for a dinner party – to give it a little more substance, I made parmesan cheese croutons and topped the soup with a sprinkle of parmesan shavings and the croutons. Everyone loved it!

    I have also been freezing it. Pro tip: I wait for the soup to cool before adding the kale so that the kale doesn’t lose its color from being frozen/re-heated.

    • jeanine

      so glad you liked it! Thanks for the tip!

  49. Heather

    This was AHMAZING!!! I made this tonight and ate 2 bowls! So gooooood! The smokey flavor from the paprika was a nice touch and the kale took it to the next level!! Thank you so much for this recipe!! I will make this again!

    • jeanine

      HA – thanks, I’m so glad you enjoyed this one 🙂

  50. Stella

    This was EXCELLENT. Thank you for sharing!!!

  51. dani

    I am snowed in right now, but craving a hearty soup/stew, so had to make a couple adjustments for what I had on hand…bag of frozen butternut squash, quinoa/brown rice blend (minus the spice packet), fire roasted tomatoes. I had everything else and it tastes AMAZING! Perfect for a cold snowy weekend!

    • jeanine

      Hi Dani – sending warm thoughts your way! I’m glad you loved this and were able to adjust!

  52. Debbie

    I just made this and it’s really good and flavorful. It didn’t take very long to get everything cut up and in the pot.

    • Jeanine Donofrio

      Hi Debbie – I’m so glad it was delicious (and not too difficult!)

  53. taylor rogers

    can I addchicken breast to this anyway? I would love to add chicken wondering how I can properly incorporate it?
    looks amazing BTW can wait to try.

    • Jeanine Donofrio

      Hi Taylor, I don’t really cook chicken so I’m not sure what step to incorporate it…

  54. Ne

    Made a double batch. Loved it!

  55. Lisa

    So good. I would not change a thing in this recipe. Perfect balance of flavors!

    • Jeanine Donofrio

      Hi Lisa, so glad you liked it!

  56. John

    I made this last night. What a great stew! Thanks!

  57. Lisa

    Can I through all of this into my crockpot??

  58. S

    I had some organic squash and kale that I needed to use up so I searched; what I found is a lot of recipes with sausage. This did not look particularly great but I tried it. I used fresh tomatoes from My CSA instead of canned diced tomatoes. As well as kale, leek (instead of onions), garlic and squash. I also used chicken broth and ground up the coriander because on hand I only had whole coriander. I believe this is the most delicious soup I have ever made. Thank you for the recipe!

    • Jeanine Donofrio

      I’m glad you liked it!

  59. Erica

    Delicious and simple (and I’m not vegan). I doubled the recipe. Thanks!

  60. Breanne

    I’m looking forward to making this in a few hours so you might not even see this question in time, but is there another kind of vinegar one could sub for the white wine? I read it as white vinegar when I was at the store. :/ I probably have all sorts of other types of vinegar, just not white wine vinegar….

    Thanks! Love your site and the cookbook!

    • Jeanine Donofrio

      Hi Breanne – red wine vinegar or even balsamic would work! Hope you enjoy 🙂

      • Breanne

        Thanks! It was delicious! And leftovers for the rest of the week = win!

        • Jeanine Donofrio

          I’m so glad!

  61. Het

    How many calories is in this stew? Thanks

  62. Angela

    Does anyone know the yield for the recipe? Serving size?

    • Jeanine Donofrio

      Hi Angela, it makes 4 meal-sized bowls (sorry I don’t know the exact measurement in cups)

  63. jane

    Hi Angela !
    Just made this on a cold, raw New England night! Was a great way to start off the New Year in a healthy way!

    Thanks for all you do for my healthy family cooking!

  64. Rebecca from nourishnutritionblog.com

    This looks delish! where’d you get that pretty towel?

    • Jeanine Donofrio

      Crate & Barrel!

  65. Lynn

    Finally got around to making this and it’s very tasty! Really easy to make too. I used a little adobo sauce instead of the smoked paprika and coriander then added a little shredded sharp white cheddar on top =) I think next time I’ll serve with some rustic bread and earth balance spread on the side…yum!

    • Jeanine Donofrio

      Hi Lynn, I’m so glad you liked it! I love your idea of using adobo sauce – YUM!

  66. Tanya

    This was yum. Me and my fussy 6 year old love it. Thanks.

    • Jeanine Donofrio

      Yay, I’m so happy to here it was kid approved!

  67. Megan H

    Has anyone tried this in a crock pot?

    • Allyssa

      I have made this both ways, on the stove and in the crock pot. Both worked out wonderfully, however I did have to keep adding liquids throughout the day with the crock pot though as I was at an all day event and the quinoa kept soaking up the liquid. It was a huge hit though! I waited to add the kale until right before serving if I remember right.

      • Jeanine Donofrio

        This is so helpful – thanks for reporting your feedback!

  68. Alexis

    This is SO delicious! I used a big fresh tomato instead of canned diced (it’s what I had on hand), and it worked out perfectly.

  69. Regan Lee

    Just made this for the first time. Eating it as I write this 🙂 It is FANTASTIC! I am so glad I doubled it 🙂 The bonus is that it’s as pretty as it is tasty 🙂 Thanks for the excellent recipe 🙂

  70. ElizaBeth

    Hi, I’m just wondering what size your servings are? I work where I am scaling recipes up for 50 or more and want serving sizes to be about 2 cups, which I don’t think yours are?????

    • Jeanine Donofrio

      Hi Elizabeth – maybe 1 1/2 cups? It’s a hearty stew, and it serves 4 for us. I didn’t measure the cups at the end, but I’d say the serving size is less than 2 cups.

  71. Pam Chamberlin

    I used your recipe to get ideas for seasoning a simple squash soup I was making to use my CSA box. Your seasonings were great! Thanks for sharing your culinary talents.

  72. Katie Woodliffe

    Making this right now! Iam so excited as all these ingrediants are my fav! Ill post back on how it turns out 😉

  73. Elodie

    I followed the recipe and it was a success.
    I’ll do it again for sure.
    Thank you so much

  74. Elizabeth Morgan

    Love, love, love! I did, though, just discover what peeling butternut squash can do to fingers… wear gloves.. 🙂

  75. eve corrin

    Looking forward to trying this – now. I’ve never cooked buttrernut squash before > Could you possibly just confirm whether or not (hopefully No but I assume the answer if Yes!) I need to peel it first, before dicing and cooking it?)
    Thanks and Ta
    best wishes – Eve

    It sound delicious and easiy-ish

    • Jeanine Donofrio

      Hi Eve,

      For this stew, I peel the butternut squash before cubing it.

      Hope you enjoy it!

  76. Donna

    I know this is an ‘old’ recipe but made it just now. It was so awesomely good. I added baby carrots because there was a bag that needed to be used. We ate it with a poached egg on top. My husband loved it! Thank you.

  77. Rachel

    Our whole family love this recipe particularly my young kids. I sometimes add chicken and it works really well. Always topped with Parmesan. A brilliant recipe that is a staple in our house! Thanks for sharing.

    • Rachel

      That was meant to be 5 stars by the way!

      • Jeanine Donofrio

        thanks Rachel! I’m so happy to hear that it’s become a staple recipe for your family!

  78. Liz Godfrey

    Wow! Just made this and it was SO delicious!! Very easy to make . This is definitely a keeper.

  79. julie

    can you sub apple cider vinegar for the white wine vinegar?
    thank you

    • Jeanine Donofrio

      yep, you can!

  80. Kendra

    Have made this many times and LOVE it

    • Jeanine Donofrio

      I’m so happy to hear that!

  81. Ken

    I’ve made this soup about 4 times now. I add hot Italian sausage, cannellini beans, and some chipotle chilis in adobo for a kick. It’s excellent. Thank you for the recipe!

    • Jeanine Donofrio

      Hi Ken, I’m so glad you’re loving the soup!!

  82. Kristen

    I made this except I substituted chickpeas for quinoa because quinoa has a lot of calories and does not fill me up. Plus I read chickpeas and kale go well. It came out very delicious and I will definitely make again! Thank you!

    • Jeanine Donofrio

      Hi Kristen, I’m so glad you enjoyed it!

  83. Ale

    I made this last night and well… I ate it all myself. It was seriously so easy to make and so delicious. But seriously, I really ate this all myself in one day.

  84. Katie

    My hubby made exactly beside green chilies being in diced tomatoes! So good! Thanks for the recipe!

    • Jeanine Donofrio

      I’m so glad you both enjoyed!

  85. Jodee

    Thank you for the recipe! It’s delicious!
    I have a hydroponic garden. I started after COVID and will continue because it’s about to snow here.
    I have kale coming out my ears 🤦🏼‍♀️
    God bless!

  86. Elaine

    We made this easy, flexible recipe and it was warm, comforting, and flavorful — and it uses lots of “power” foods. We didn’t have red pepper flakes, so used cayenne; no coriander, so we used a combo of ground cinnamon, ginger, and a pinch of allspice. We’re going to order some spices from Spicewalla and try the recipe again with our own curry mix. For variety, I think sweet potato might be good instead of squash.

  87. Jacob

    I’m not vegetarian, so I used chicken broth and added some slightly spicy sausage, and between the bit if extra saltiness and the extra spice it gave it just the extra kick (and made it just a bit more filling) that I was hoping for! This was really lovely on a rainy late-fall day, and I’m excited to have leftovers for a few days!

  88. Mars

    Wow! made this tonight – amazing! thank you for this healthy and hearty one pot meal!

  89. Maya

    Thank you for this super delicious soup!! I’ve already made it twice and sent the recipe to my mom and they loved it too 🙂 I didn’t have quinoa so used brown lentil instead and came out great.

  90. Robin

    Incredible soup! Loved it – very simple ingredients. Is there nutritional information that goes along with this recipe?

  91. Madison

    I made this tonight and it was excellent! I blew it and didn’t have white wine vinegar so I used red wine vinegar. I also added some kidney beans because I was starved from swimming. Also, I don’t use veggie broth – I mix the vegan better than bouillon with water. Otherwise I stayed pretty on point with the recipe and it turned out wonderful. It was easy

  92. Tammy

    Cooking right now while I have electricity:) 20 degrees in Texas with MORE sleet and snow tonight…..going to add some kind of beans too
    looks and sounds so healthy ..ty 🙂

  93. Lucy

    This stew looks delicious, I will cook it for sure, but I’m a little worried that adding quinoa that hasn’t been rinsed before won’t work. Am I wrong?

    • Jeanine Donofrio

      Hi Lucy, you can rinse the quinoa – I only meant that it should be uncooked quinoa going in vs. pre-cooked quinoa. I see how that’s unclear, thanks for pointing that out!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.