When fall hits, I find myself making Giada’s Quinoa and Sweet Potato Stew all the time! It’s just so cozy and full of flavor, with tender sweet potato, earthy greens, and soft quinoa.

The light hint of cumin adds a lovely warmth that really makes this stew extra special. This is one of those recipes you’ll want to double up on because it tastes even better the next day.

Serve it with a slice of toasted bread or a little side salad for a balanced, comforting meal. And trust me—this is the stew you’ll be coming back to all season.

Recipe Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 1 fennel bulb, stalks removed, chopped
• 2 tsp kosher salt
• 1 sweet potato, peeled and cut into ⅓-inch pieces
• ¾ tsp ground cumin
• 1 bunch collard greens, Tuscan kale, or Swiss chard, tough stems removed, cut into 1-inch pieces
• 3 cups low-sodium chicken or vegetable broth
• 1½ cups cooked quinoa
• Fresh parsley sprigs, for garnish (optional)

How To Make Giada Quinoa and Sweet Potato Stew-ish

1. Heat Your Pot: Place a medium Dutch oven over medium-high heat and let it warm up. Pour in the olive oil, letting it heat for about one minute to become fragrant and ready for cooking.
2. Cook the Veggies: Add the chopped onion, celery, carrot, and fennel, along with 1 teaspoon of the salt. Stir the mixture often with a wooden spoon, cooking for about six minutes until the vegetables are soft and smell delicious.
3. Add Sweet Potato and Seasoning: Toss in the sweet potato pieces and sprinkle in the cumin. Stir well to blend everything together, cooking for two minutes to let the flavors mingle and develop.
4. Add the Greens: Add the greens and the remaining teaspoon of salt, then cook for two to three minutes, stirring occasionally, until the greens begin to wilt and soften.
5. Add Broth and Simmer: Pour in the broth, bringing the stew to a gentle boil. Reduce the heat to medium-low and let it simmer for about five minutes, giving it an occasional stir.
6. Finish with Quinoa and Serve: Stir in the cooked quinoa, letting it warm through for another minute. Serve the stew hot, topped with fresh parsley sprigs if desired.

Recipe Tips

• Boost the flavor by adding a squeeze of fresh lemon juice or a splash of apple cider vinegar just before serving to brighten up the earthy flavors of the stew.
• For extra protein, add shredded rotisserie chicken or cooked chickpeas to make the stew even heartier without overpowering the flavors of sweet potato and quinoa.
• Swap the collard greens for spinach or arugula if you prefer a milder, softer green. Add them in the last few minutes of cooking to avoid overcooking.
• Add a pinch of smoked paprika along with the cumin to enhance the stew’s depth and give it a subtle smoky flavor that complements the earthy vegetables.
• To make this stew fully vegan, use vegetable broth and garnish with sliced avocado for a creamy texture and a boost of healthy fats.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Make-Ahead Cioppino
• Giada De Laurentiis “House” Soup
• Giada Pressure Cooker Curried Cauliflower Soup