Ingredients
1/2 medium onion, chopped
1 poblano pepper chopped
2-3 carrot chopped
1/2 fennel chopped
1 pint toatoes
3 c chicken stock
1 ear corn
1 c quinoa
1 can great northern beans. drained
1 bunch tuscan kale
2-3 T chimichurri sauce
salt to taste
Preparation
Saute onion, carrot, celery, pepper, and fennel 4-5 minutes. Add stock, tomatoes, corn quinoa, and beans. COok until quinoa is tender. Add kale, cook until tender. Stir in chimmichurri, salt to taste.
