Winter Vegetarian Stew with Edamame and Toasted Almonds

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1  Yellow Onion, Diced
• 4 cloves Garlic, Minced
• 1 pound Butternut Squash, Peeled And Cubed
• 4  Red Skinned Potatoes, Washed And Cubed
• 1  Turnip, Peeled And Cubed
• 1 teaspoon Cumin
• ½ teaspoons Nutmeg
• 2 cups Vegetable Broth
• 1 can (14 Oz. Size) Diced Tomatoes
• 2 Tablespoons Honey
• ½ cups Orange Juice
• 4 cups Kale, Chopped
• 1 cup Shelled Edamame
• Salt And Pepper, to taste
• 4 cups Cooked Quinoa
• Slivered Almonds And Goat Cheese, Optional For Garnish

Preparation Instructions

In a large saucepan heat oil and butter on medium. Once heated add onion and garlic. Cook until onion is translucent. Add squash, potatoes, turnip, cumin and nutmeg. Cook and stir for 3 minutes. Add broth, tomatoes, honey and orange juice. Bring to a boil then reduce heat, cover the pot and simmer for 20-30 minutes. Be sure all vegetables are tender when pierced with a fork.

Then stir in kale and edamame. Cook until kale has wilted slightly. Salt and pepper to taste.

Serve over cooked quinoa. Garnish with almonds and goat cheese if desired.