To me there is no food as comforting as a fall stew. When I was a kid two of my favourite things were clean sheets on my bed, any time of year, and stew in the fall. In my kiddie days I loved stew because it tasted so good, and now I love it because of the taste and all of the vegetables that can be packed into one bowl.
Prep Time: 20 minutes
Cook Time: 30 to 40 minutes
Number of Servings: 4
1 Tbsp Coconut Oil
1 Red Onion - diced
3/4 to 1 tsp Ground Cardamom (depending on your taste)
1 tsp Ground Cinnamon
1/4 tsp Himalayan or Sea Salt
2 Sweet Potatoes - peeled and chopped into 1 inch cubes (approx. 4 cups)
1/2 Medium Cauliflower - chopped
1 Orange – juiced (about 1/4 cup)
1 1/2 to 2 cups of water
1 cup of Spinach - chopped
1/4 tsp Ground Nutmeg
Freshly Ground Black Pepper - to taste
Fresh parsley to garnish
Cooked Quinoa (see below recipe)
Melt the coconut oil over medium heat in a large heavy pot.
Add onions and cook 4 to 5 minutes, stir occasionally.
Add the ground cardamom, cinnamon and sea salt, stir to cover the onions.
Continue cooking until the onions are soft, 3 to 5 minutes.
Add the sweet potatoes and cauliflower and stir well to cover with the onions and spices.
Add the fresh squeezed orange juice and cook until bubbling.
Add the water (use enough to barely cover the vegetables) and bring to a boil.
Cover, lower heat and simmer until the vegetables are fork tender, about 20 minutes.
Now would be the time to cook the quinoa according to package directions.
Add black pepper, nutmeg and chopped spinach. Stir to combine.
Serve over cooked quinoa and garnish with fresh parsley.
Make enough for 4 servings.
Cook according to package directions.