Quinoa Kale Winter Stew &



  • 1 Bag (10 oz.) Path of Life The Original Quinoa & Kale, cooked according to package instructions
  • 1 Cup Sweet Potato, 1/4” cubed
  • 1 Cup Red Onion, sliced
  • 1 Cup Zucchini or Yellow Squash, chopped
  • 3 Cups Vegetable Broth
  • ½ Cup Roasted Red Bell Pepper, chopped
  • Vegetable Cooking Spray
  • Optional: Plain Yogurt, Toasted Pumpkin Seeds, Chopped Parsley



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.

  1. 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.
  2. Stir in zucchini and vegetable broth. Bring to a simmer and cook 5 minutes or until potato is tender.
  3. Add The Original Quinoa & Kale Blend and roasted red pepper: cook 1 minute or until heated through.
  4. Garnish with optional toppings as desired.

Serves: 5