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Italian Quinoa Stew

hearty dish

Quinoa takes the place of pasta in this richly flavored, hearty dish.


2 Tbsp Olive Oil
1 Yellow Onion, diced
3 cloves Garlic, minced
2 cups Tomatoes, diced
2 cups Crimini Mushrooms, diced
⅓ cup Kalamata Olives, pitted and diced
½ tsp Dried Red Pepper Flakes
¼ cup Tomato Paste
6 cups Vegetable Broth
1½ Cups cooked Garbanzo Beans
½ Cup dried Quinoa
2 Tbsp Navitas Naturals Nori Powder
Sea Salt & Black Pepper


On a stovetop, warm the olive oil in a 4–quart pot over medium-high heat. Add the onion and sauté for 2-3 minutes. Add the garlic, tomatoes, mushrooms, olives and red pepper flakes. Cook for 4-5 minutes to soften the vegetables, stirring occasionally. Mix in the tomato paste, and use the back of a cooking spoon to spread and distribute throughout the pan. Pour in the vegetable broth, garbanzo beans, quinoa, nori powder, and ½ teaspoon sea salt. Bring to a boil, then reduce heat to low and simmer for 25 minutes, uncovered. Adjust seasonings to taste, and serve warm.

Yield: 10 cups

Submitted By

Julie Morris