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Nutrition Facts
Serving Size 1 (208g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock Herbamare herb seasoning salt nori
Calories 200
Calories from Fat 47		(23%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 71mg		2%
Potassium 432mg		12%
Total Carbohydrate 33.3g		11%
	Dietary Fiber 4.7g	18%
	Sugars 2.0g
Protein 8.6g		17%
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Creamy Quinoa, Corn, and Vegetable Stew (Vegan)

Recipe #397351 | 45 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cleatuslives
Nov 2, 2009

This recipe is loosely based on 'R's hearty breakfast stew' at R Thomas Deluxe Grill, in Atlanta. It is highly versatile, sometimes I also put spinach and mushrooms in it, but I think there are many more possible additions. I'm not actually vegan, and I eat this for breakfast with chicken. I used to eat a lot of carbs for breakfast, albeit healthy ones, like whole grain breakfast muffins. Since I started eating this, I feel so much better in the morning, it is still filling but I have considerably more energy.

SERVES 6 (change servings and units)

Ingredients

1 (16 ounce) bag frozen corn, thawed
1 small onion, diced
1 medium carrot, diced
1 tablespoon olive oil
4 cups vegetable stock or water
1 tablespoon Herbamare herb seasoning salt (or to taste)
1/2 cup quinoa
1/2 cup frozen peas
2 nori, shredded into small bits
2 cups soymilk (rice or almond also works)
salt and pepper

Directions

1
Blend corn until half pureed.
2
In stockpot, sautee onion and carrot until the onion is transparent, about 5 minutes.
3
Meanwhile, grind quinoa in a cuisinart or coffee grinder to a fine consistency.
4
Add corn, vegetable stock and Herbamare and let simmer, uncovered, for 20 minutes.
5
Add ground quinoa to pot, stirring frequently, for just a few minutes until it reaches a thick, porridge consistency.
6
Add peas, nori, and soy milk and continue cooking until stew is heated through.
7
Season with salt and pepper.