Hearty Vegetarian Barley Stew with Turnips

Don’t overlook the humble turnip: they contain heaps of vitamins and minerals and are the hero ingredient of this appetizing and filling cold weather stew.


  • 2 tbs olive oil
  • 1 leek, sliced, washed
  • 1 turnip, peeled, diced
  • 1/2 small pumpkin, peeled, deseeded, diced
  • 2 garlic cloves, minced
  • 200g (1 1/4 cups) pearl barley
  • 1 1/4L vegetable stock, plus extra as needed
  • 1 bay leaf
  • 2 tbs red quinoa
  • 1 small bunch chives, snipped, to serve


Step 1.
Heat the olive oil in a casserole dish or heavy-based saucepan set over a medium heat until hot.

Step 2.
Add the leek, turnip, pumpkin and a pinch of salt and cook for about 8-10 minutes or until soft.

Step 3.
Stir in the garlic and cook for 1 minute. Add the barley, stock and bay leaf, stirring thoroughly.

Step 4.
Bring to the boil, partially cover with a lid, and reduce to a gentle simmer for 30-40 minutes or until the barley is tender to the bite (you may need to add more stock to maintain a thin stew-like consistency).

Step 5.
Stir in the quinoa. Continue to simmer uncovered for 10-15 minutes, stirring occasionally. Season to taste with salt and pepper and serve with a garnish of snipped chives on top.

Serves 4