Moroccan Stew

This recipe is packed with nutrition and delicious flavor-flav! We love this one because it can accommodate many dietary lifestyles, including WFPBNOGF, like some of our family members. It is no oil, GF, soy free, meat free, dairy free & the works! OH. Did I say HEAVENLY?Read on….




-3 cups of cooked quinoa

-1 onion sliced (half or quarterrings)

-7 carrots

-6 celery’s

-3 small zucchini’s

-6 cloves of garlic

-2 sweet potato’s

-2 cans of diced tomato’s

-4 cups of veggie broth

-5 cups of finely chopped greens (we love chard)

-3 tablespoons of curry powder

-2 teaspoons of turmeric

-½ cup of peanut butter

-2 cans of coconut milk

-1 cup of water

-2 tablespoons of coconut amino’s (optional)

-1.5 tablespoons of red curry paste

-1 tablespoon of miso paste

-½ of a lemon squeezed

-½ cup of nooch

-3 cans of chickpeas, (yes- garbanzo’s)


Instructions: Cook quinoa in a separate pot. Add all of the vegetables BUT the greens into the instant pot with the veggie broth, curry, turmeric, peanut butter, coconut milk, water, coconut amino’s, red curry paste, miso paste, lemon and nooch.

Mix ingredients well and start your instant pot. Press manual and set timer for 13 minutes. Once ingredients are cooked, get an extra-large bowl and add in the soup from the instant pot, cooked quinoa, chick peas and the greens and mix evenly. Then eat up!


Ness’s special hint: Since this is such a big batch of food, freeze some and save it for a rainy day, or cut the recipe in half when you make it.










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