the colorful stew called to me and so, I decided to try the recipe.AMAZING! One of the reasons I've mentioned about why I don't cook with quinoa is the lack of flavor so many of the recipes have. Although plenty of health nuts would claim the grain doesn't need added spices because it has a rich, nutty flavor, they would be wrong. Quinoa isn't bad by itself but it certainly doesn't offer much in the taste department. But for the stew, this is not the case. It's just good. Here's mine:
I also love that it looks just like the well-lit stew in the professional photo-- plenty of colorful veggies accented with creamy quinoa.
Hearty Chicken, Butternut Squash, and Quinoa Stew
**One thing I did differently to save money and sodium is that I made homemade broth using bone-in, skin-on chicken thighs. Put thighs in a pot, cover with 4 cups of water instead of 3 1/2 cups broth, then boil the chicken for 15 to 20 minutes. Once cooked, skim broth if you need to, peel and shred chicken, then continue the recipe. It adds more time but it's easier on the wallet and your arteries. Also, be generous with the parsley-- it's good.
I'm pretty sure you can omit the chicken, switch to veggie broth, and BOOM! Vegan stew.