Parsnip, mushroom and kale stew with quinoa

pot of quinoa and stew

2 tbsp vegetable oil
2 onions diced
2 garlic cloves
1 celery stick sliced
250g parsnip diced into large chunks
150g mushrooms sliced
150g kale sliced into ribbons
1tsp Worcester sauce
1tsp smoked paprika
salt and pepper
500ml vegetable stock
cooked quinoa to serve


Heat the oil in a large deep frying pan. Add the onion and fry for about 5 minutes, until translucent. Add the garlic, smoked paprika, mushrooms and celery and fry for a further couple of minutes. Add the diced parsnip, pour in the vegetable stock and simmer for 20 minutes. Half way through add the sliced kale.

Season with Worcester sauce, salt and pepper and serve with cooked quinoa.