Hector Sanchez; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro
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.