Coconut Quinoa, Parsnip and White Bean Stew

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Good morning and TGIF y’all on a brisk Atlanta morning.  We’ve had quite the weather this week.  Last night left us with cooler temps which made it a perfect night for a hearty stew with fresh and flavorful stew!  This dish offered a perfect blend of sweetness with the coconut milk, parsnips and carrots and the heat from the cayenne pepper.  (I had extra cayenne because this Southern Belle likes her food with a kick!)  I can’t wait to eat my leftovers at lunch!!

On a different note, stay tuned for a post later today where I FINALLY offer my personal review of Barre3 and also announce the launch of our sister blog!  Lots of exciting stuff!  Have a great day!  Enjoy!

 

 

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Coconut Quinoa, Parsnip and White Bean Stew

(Serves 6 – Recipe courtesy of barre3)

INGREDIENTS:

1 Tbs. coconut oil
1 large yellow onion, finely chopped
2 cloves of garlic, minced
2 medium parsnips, cut into ¼-inch chunks
1 medium carrot, cut into ¼-inch chunks
1/2 cup dry quinoa
1 heaping tsp. dried thyme
1/8 tsp. cayenne pepper (a pinch more if you like a little more heat)
6-8 cups low-sodium vegetable stock
1 15-oz. can navy beans, rinsed and drained
1 15-oz. can full-fat coconut milk
4 cups spinach
Salt and pepper, to taste

INSTRUCTIONS:

  1. Heat a large soup pot over medium-high heat. Add the coconut oil. Once heated through, add the onion and sauté for about 8 minutes, stirring often. Add the garlic, parsnips, carrot, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes, stirring occasionally.
  2. Add vegetable stock (start with 6 cups, add more as needed) and beans. Bring to a boil. Reduce heat and simmer soup for about 30 minutes.
  3. Stir in coconut milk and spinach. If soup is too thick, add a bit more stock. Season soup with salt and pepper. Let flavors absorb for about 10 minutes before serving.
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