Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 140 g quinoa, rinsed and well drained
- 1 garlic clove
- 1 sprig fresh rosemary, leaves only
- 25 g extra virgin olive oil, plus extra for drizzling
- 100 g leeks, cut in rounds (1 cm)
- 100 g carrots, peeled, diced (1 cm)
- 100 g white cabbage, cut in thin strips (1 cm)
- 6 cherry tomatoes, halved
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 1 ½ vegetable stock cubes (for 0.5 l each), crumbled
- 750 g boiling water
- 150 g tinned kidney beans, rinsed, drained
- Nutrition
- per 1 portion
- Calories
- 761 kJ / 182 kcal
- Protein
- 6.4 g
- Carbohydrates
- 22.5 g
- Fat
- 8 g
In Collections
Alternative recipes
Garlic and White Bean Stew
50min
Chickpea Gratin
1h
Spring Greens Soup with Beans
35min
Reuben's Stew
5min
Vegetable Stroganoff
30min
Vegetable and Almond Soup
45min
Chickpea, Squash and Kale Stew
45min
Mushroom Stroganoff with Parsnip and Leek Purée
1h 15min
Pearl Barley and White Bean Stew
1h
Broccoli and Oat Crumble with Vegan Cheese
1h
Spinach, Chickpea and New Potato Soup
35min
Creamy Vegan Broccoli and Cheese Soup
1h 15min