1. Combine water and quinoa in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is mostly absorbed, about 15 minutes. Remove from heat and let sit, covered, 10 minutes; fluff with a fork and cover to keep warm.

2. Meanwhile, heat oil in a Dutch oven over medium heat until shimmering. Add peppers and onion, season with salt and pepper to taste, and cook, stirring occasionally, until vegetables are softened and beginning to brown, 5 to 7 minutes. Add thyme and cook, stirring constantly, 30 seconds.

3. Add chickpeas, tomatoes, stock, and kale and bring to a simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until flavors meld and mixture is slightly thickened, 15 to 20 minutes. Stir in mustard and season with salt and pepper to taste.

4. Divide quinoa and stew among bowls and top evenly with goat cheese.

Source: Hannaford fresh Magazine, December 2019