Spring vegetable and quinoa stew with quick-pickled little gems
- May 2017
- Serves 4-6
- Hands-on time 45 min
Stews aren’t just for winter – this vegetarian recipe using quinoa and spring vegetables for a light, quick and easy midweek meal. Make the most of those little gem lettuces, too.
- Gluten-free recipes
- Vegetarian recipes
- 7.3g (1.2g saturated)
- 39.3g (15.4g sugars)
You could use pearl barley instead of the red quinoa.
This stew is at its absolute best served fresh on the day, but you can keep it in a sealed container in the fridge for up to 48 hours.
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