Tomatoey green bean, mushroom + quinoa stew (gluten-free, dairy-free, vegetarian)

A farmer at my local farmers’ market still has green beans, hence this dish. If you have leftover rice, you can add it to the stew when the quinoa is done or serve the stew over the rice.

  • coconut oil or extra-virgin olive oil
  • mushrooms, halved
  • leek, white part only, halved, rinsed, and cut into half-moons
  • salt and black pepper
  • fresh or canned chopped tomatoes
  • quinoa, rinsed and drained
  • Romano beans, trimmed and sliced thinly, or green beans, trimmed and cut into 1-inch pieces
  • super-firm tofu, cubed (optional)
  • minced garlic or garlic powder
  • dried basil
  • turmeric
  1. Warm the oil in a large frying pan over medium heat. Add the mushrooms and cook, undisturbed, until the mushrooms are sizzling and browned. Add the leek, sprinkle with salt, and cook until softened. Stir in the tomatoes, cover, and cook until the tomatoes are broken down and saucy.
  2. Meanwhile, in a small pan, toast the quinoa until golden. Add the quinoa, beans, and tofu to the tomato mixture, add water to just cover, and cook, covered, until the quinoa is tender and the beans are cooked the way you like.
  3. Stir in garlic, basil, and turmeric. Warm through, season to taste with salt and pepper, and serve.

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