Quinoa, Spinach and Butter Bean Stew


Quinoa, Spinach and Butter Bean Stew

It is the last week of November and there is a definite chill in the air! This stew is perfect on a cold night in, warming and super tasty…

Quinoa is a staple in my cupboard, it is full of fibre and is gluten free- a fantastic grain for those with digestive discomforts. It is an amazing source of protein as it contains all of the essential amino acids, therefore it is seen as a “complete” protein. Cooking quinoa in stock as opposed to water gives it a delicious depth of flavour and in this recipe creates a stew like consistency.

Lemon and mint add a fresh lift to this recipe, keeping each forkful light and flavoursome and extremely moreish. What’s more, you can make this dish easily in 30 minutes or take it to work for your packed lunch!

Good For


  1. Wash the quinoa is a fine sieve and place it in a pot with the stock, a pinch of salt and some ground black pepper. Turn up the heat to it comes to a boil then turn it down to a simmer and let this cook for 12 minutes.
  2. While this is cooking heat the coconut oil in a pan on a medium heat, chop up the onion finely and sautee with a pinch of salt for 5 minutes. Throw in the garlic for the last minute being careful not to burn it.
  3. Poor the onion mix into the quinoa and stir.
  4. Wash the butter beans in a sieve and add into the quinoa with the spinach and a few tbsp of water. Cook for 10 minutes adding more water if needed so not to burn the bottom.
  5. Zest the lemon, finely chop the mint and throw these both plus the chilli flakes over the top and stir, then take it off the heat and serve.
  6. Squeeze over the fresh lemon juice to serve and drizzle over some olive oil.

Be sure to keep me posted if you try and test this recipe by posting on Twitter: @madeleine_shaw_ Facebook: here, or Instagram @madeleine_shaw #gettheglow


Images:  Holly Clark Photography

Follow me on Instagram @madeleine_shaw_


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