Who says that stews are just for winter!!
Well, this vegetarian recipe using quinoa and spring vegetables will convince you otherwise.
It’s a perfect light, quick and easy midweek meal.
- 4 shallots, finely sliced
- 250g baby carrots, halved lengthways
- 2 celery sticks, finely chopped
- 2 leeks, sliced
- 2 garlic cloves, crushed
- 1 tbsp white wine vinegar
- 250g red quinoa
- 250ml dry white wine
- 1 litre vegetable stock
- 200g frozen peas
- ½ tbsp dijon mustard
- Juice 1 lemon
- Bunch fresh parsley, chopped
- Bunch fresh dill, roughly chopped, handful set aside for the pickle
- 1 red onion, very finely sliced
- 3 tbsp white wine vinegar
- 2 tbsp caster sugar
- Glug olive oil
- 2 little gem lettuces, halved
- Small bunch fresh mint, leaves picked
Here’s what you do:
- Heat the oil in a large casserole and fry the shallots over a medium heat for 5 minutes until they soften. Add the carrots, celery and leeks, then cook for a further 5-8 minutes until they start to soften.
- Add the garlic and vinegar, stir for a minute. Add the quinoa. Stir everything for 2 minutes, then add the white wine.
- Reduce to a simmer until most of the liquid has evaporated. Add the vegetable stock, season with salt and pepper and simmer for 25-30 minutes until the veg and quinoa are nearly tender and the stock has plenty of flavour.
- Meanwhile, mix the onion, vinegar and sugar in a small bowl and set aside. Heat the olive oil in a medium frying pan. When hot, add the lettuces and fry for 4-5 minutes all over until lightly charred. Put in a serving bowl, then add the onion mixture.
- When the vegetables in the stew are nearly tender, stir in the peas, mustard and lemon juice. Simmer until the peas are cooked through and the stew is very hot. Taste and season. Stir the parsley and dill into the stew, then the mint and remaining dill. Serve the stew in bowls with the pickled little gems.