recipe WEDNESDAY: Butternut Squash, Kale and Quinoa Stew

Butternut Squash, Kale and Quinoa Stew 

This stew is hearty enough for an easy dinner or a great lunch. Either way, savor this winter dish with a splash of red wine vinegar or homemade gluten free croutons. 

2c cubed butternut squash

splash of olive 

1c diced tomatoes

1 bunch of kale, curly or tuscan is fine
3-4 minced cloves of garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
4c homemade vegetable or chicken broth
1c cooked quinoa
sea salt and pepper to taste 

Add the butternut squash cubes and olive oil to large stock pot, heat on low heat. Let this cook for a few minutes, then add garlic, cumin, coriander and paprika. Then add the tomatoes, broth and cooked quinoa. Cover and simmer stew until the butternut squash and quinoa is cooked through (about 40 minutes). Add in a few handfuls of chopped kale. Stir and let it cook for about 5 minutes.  Season as needed