Easy Vegetarian Recipes

Posts Tagged ‘kale’

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This recipe borders on the edge of our easy classification, but it does combine 2 of my favorites: Sweet Potatoes and Quinoa! Special thanks to Hilary Stamper, Organic Speedchef for this very yummy and easy vegetarian sweet potato and qunioa chowder recipe:

Ingredients:

• 2 cups fresh chopped kale
• 1 cup fresh chopped spinach
• 2 garlic cloves
• 1 large sweet potato or yam, peeled and cut into small 1/2 inch cubes
• 2 chopped leeks — white parts only.
• 2/3 cup crumbled feta cheese
• 1/2 cup fresh chopped cilantro
• 1 cup quinoa
• 8 – 9 cups water
• 2 bouillon cubes
• 2 tablespoons olive oil (or enough to thoroughly coat the bottom of your soup pot)
• 1 teaspoon cumin

At every opportunity, try to use organic ingredients.

Instructions:

• Put the quinoa in 8 cups of water, bring to a boil, lower the heat, and simmer for 10 minutes. Strain quinoa and reserve liquid.
• Meanwhile, heat the oil in a large soup pot over med-high heat while chopping the garlic, and then the potato into cubes. Add the garlic to the pot, and sauté for 20 seconds. Add the sweet potato, leeks and cumin. Saute for another 4 minutes.
• Add the water and bouillon (dissolved). Simmer for about 13 minutes.
• Meanwhile, finish chopping the kale and spinach. Add the quinoa, kale, remaining leeks, and simmer for 1 minute.
• If water doesn’t cover all of the ingredients, add the additional cup, or more as needed.
• Add the spinach and simmer for an additional 3 minutes.
• Add cilantro and feta, and turn off heat. Serve!

Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.

Quinoa is a amazing  source of protein for vegetarians. When compared to other grains, Quinoa is hands down fortified with more of the iron and calcium needed by our bodies, but when coupled with kale and sweet potatoes, you’ll get an abundance of vitamin A & C, beta carotene and calcium.