Hector Sanchez; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro
Active Time
25 Mins
Total Time
40 Mins
Yield
6

Good seed: This veggie-packed dish gets a protein boost from both beans and quinoa.

How to Make It

Step 1

Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.

Step 2

 Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.

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