Chef Tip: For easy, tasty variations, substitute butternut or acorn squash for the sweet potato. For a sweeter stew, double the sweet potato and omit the zucchini/yellow squash.
Heat a large saucepan coated with cooking spray over medium-high heat. Add sweet potato and red onion; saute 4 minutes or until potato begins to brown.
Stir in zucchini and vegetable broth. Bring to a simmer and cook 5 minutes or until potato is tender.
Add The Original Quinoa & Kale Blend and roasted red pepper: cook 1 minute or until heated through.
Garnish with optional toppings as desired.
Serves: 5
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