Winter Vegetables Ragout With Kale And Quinoa

• 3 tablespoons olive oil
• 1 garlic clove with skin, crushed
• 3 medium tomatoes, coarsely chopped
• 1 cup water
• Bundle of herbs/bouquet garni: 1 bay leaf, 2 thyme sprigs and 1 rosemary sprig, all tied together with a string
• 2 carrots, julienned
• 1 turnip, diced
• 1 handful brussels sprouts (4), halved
• 1 cup pumpkin, diced
• Pinch of salt
• 1 cup water
• 1 cup green kale, sliced
• 1 cup quinoa

1. Heat the olive oil with the garlic clove in a large deep pan over medium-high heat.
2. Remove the garlic clove and reduce heat to medium.
3. Add the tomatoes and let them cook for 15 minutes or until they turn into a thick sauce.
4. Add wate and the bundle of herbs and bring to a boil.
5. Sprinkle with salt and add the carrots, turnip, sprouts and pumpkin. Reduce heat to mininum.
6. Simmer for 40 minutes or until vegetables are tender yet crisp (prick them with a knife).
7. Finally add more water, kale and quinoa and cook over medium-low heat for approximately 20 minutes.
8. Remove the bundle, salt to taste and serve.

olive oil, garlic, tomatoes, water, garni, carrots, handful brussels sprouts, pumpkin, salt, water, green kale, quinoa

Taken from food52.com/recipes/32895-winter-vegetables-ragout-with-kale-and-quinoa (may not work)