Today I have a wonderful Kañiwa Veggie Stew for you that’s quick and easy to make. I wanted to use up the last of the late okra and green beans plus a little early sweet potato. This recipe is a perfect seasonal transition.
What the heck is Kañiwa? It’s a close relative to quinoa and is sometimes referred to as baby quinoa. Kañiwa is available on Amazon here in case you can’t find it near you. The best part, other than the cuteness factor, is that it has less of the bitter seed coating or saponins than regular old quinoa.
I love Indian flavors so I added a few of my favorites to this stew that warm up the dish with an array of spices that meld together. The red lentils and kañiwa make this stew really hearty.
Full of protein and fiber, the seasonal veggies are just the cherry on top. You could make this dish anytime of the year. Just substitute the veggies that the particular time of year is featuring, or make life simple and pick veggies that you need to use up from the fridge.
More Recipes to Try
- 4 Vegan Biscuits You Need to Make
- It’s All About the Vegetables: 3 Veggie-centric Recipes
- Easy Peasy Vegan Menu Plan for Crazy Busy Weeks!