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Quinoa Vegetable Bean Stew

Gluten-free quinoa vegetable bean stew made with onions, carrots, celery, garlic, spinach, tomatoes, and kidney beans. A filling and nutritious meal great for meal prep or a quick and easy dinner.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: gluten-free, quinoa, stew, vegan
Servings: 4
Author: Gabriella @ Nutritious Minimalist


  • 1 cup quinoa, rinsed well in a fine-mesh strainer
  • 1 tablespoon olive oil
  • 1 medium-sized yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 15 oz. can of diced tomatoes, drained
  • 15 oz. can of kidney beans, rinsed and drained
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 3 cups baby spinach, roughly chopped
  • 2 tablespoons lemon juice
  • salt and ground black pepper to taste


  • Heat oil in a Dutch oven or large pot over medium heat. Cook the onion 3 minutes until softened. Add celery, carrots, and garlic and cook another 8 minutes until softened.
  • Add the quinoa, paprika, oregano, basil, salt, pepper, broth, and tomatoes. Bring to a simmer, cover partially and cook for 30 minutes.
  • Add the beans and spinach and cook 5 minutes. Stir in the lemon juice.