Quinoa stew w vegs from wesley hill

Totally ganked from Post Punk Kitchen


1 teaspoon olive oil
2 cups leeks, thinly sliced (white and green parts)
1 teaspoon salt
4 cloves garlic, minced
1 large carrot, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth
1 1/2 pounds yukon gold potatoes, diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale, rough stems removed, torn into bite sized pieces

Herb blend:
1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste

Use a soup pot. Saute leeks and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herb blend, turn heat up to high and saute for a few seconds.

Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt

When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce – whatever your thing is. Or you may not. We'll probably use bibman.