Beetroot & Maitake Stew with Turmeric Quinoa
User Reviews
4.3
9 reviews
Good
-
Prep Time
30 mins
-
Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
180 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Beetroot & Maitake Stew with Turmeric Quinoa
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A vegan stew recipe for Passover featuring beets, Maitake mushrooms, and quinoa with turmeric. Pareve, vegetarian, kosher for Pesach.
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Ingredients
- 1 pound red beet about 6, peeled, cut into sixths
- 3 cloves garlic finely chopped
- kosher salt to taste
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons cumin ground
- 1 1/2 teaspoons curry powder
- 2 teaspoons Turmeric divided
- 3/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 yellow onion medium, finely chopped
- 1/4 cup tomato paste
- lemon fresh juice from 2 lemons
- 2 tablespoons sugar
Mushroom Ingredients
- 1 1/4 cups dried Maitake mushrooms soaked in 2 cups water 30 minutes, reserve mushroom broth for stew
- 2 teaspoons arrowroot powder
- 1 packet matzo meal
- 1 teaspoon rosemary minced fresh
Quinoa Ingredients
- 1 1/2 cups water
- 1 cup quinoa
- 1 teaspoon Turmeric
Instructions
- In a medium bowl soak the mushrooms for 30 minutes - drain liquid through a fine sleeved strainer lined with a paper towel into another bowl (as these are wild mushrooms there might be a bit of sand that drops to the bottom of the bowl during soaking).
- Reserve 1 cup of Maitake broth and save the remainder for another day.
- Finely chop the maitake mushrooms & rosemary. In a medium bowl combine mushrooms, rosemary, broth, arrowroot & matzo - stir until well combined. Set aside.
- Bring beets and 6 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low, cover, and simmer until beets are tender, about 30 minutes. Remove pot from heat and, using a slotted spoon, transfer beets to a bowl; reserve beet juice.
- In a small sauce pan, bring 1 ½ cups of water to a boil - add turmeric and quinoa to pan, cover and reduce heat to a simmer. Simmer for 15 minutes or until the water is absorbed & the ring around the quinoa begins to show. Remove from heat and set aside.
- Put garlic on a work surface and sprinkle with a little salt; finely chop. Scrape the garlic into a paste with the side of the chef's knife. In a small bowl, combine garlic paste, 1 tbsp. oil, coriander, cumin, curry powder, turmeric, paprika, ginger, and cayenne; set spice paste aside.
- Heat remaining olive oil in a 6-qt. pot over medium-high heat. Add onions and cook, stirring occasionally, until golden brown, about 7 minutes. Add reserved spice paste and tomato paste and cook, stirring constantly, until mixture is lightly browned, about 3 minutes. Stir in 1 cup of the reserved beet juice. Add remaining beet juice, lemon juice, and sugar; simmer for 5 minutes.
- Add reserved beets & mushroom mixture and cook for 15 more minutes or until thickened.
- To serve, ladle stew into bowls and top with desired amount of quinoa, garnish with a sprig of rosemary. Enjoy!
Nutrition Information
Show Details
Calories
180kcal
(9%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Sodium
115mg
(5%)
Potassium
521mg
(11%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
270IU
(5%)
Vitamin C
6.8mg
(8%)
Calcium
35mg
(4%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Sodium | 115mg | 5% |
| Potassium | 521mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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