February calls out for warm and toasty meals on cozy nights by a roaring fire. This hearty, vegan, gluten- and dairy-free stew is comfort food at its best: good for the health of both body and soul. Enjoy!
Rinse quinoa thoroughly in a colander. Combine rinsed quinoa, 2 cups of the vegetable broth in a medium pot. Bring to a boil, reduce heat and simmer for 12-15 minutes. Set aside.
While quinoa is cooking, prep the vegetables and toast the cumin seeds lightly on a piece of aluminum foil in a toaster oven until fragrant.
In a large soup pot, heat olive oil over medium heat. Add garlic and sauté for about 1 minute or until fragrant. Add ground cumin, toasted cumin seeds, potatoes, sweet potatoes and salt. Stir over medium heat for about 5 minutes.
Add the quinoa, remaining vegetable broth, scallions, beans and kale and bring to a boil. Reduce heat and simmer for about 15 minutes or until vegetables are tender.
Add the lemon juice and half the cilantro. Stir to combine. Serve hot with optional garnish of sunflower seeds and the remaining cilantro.