Parsnip, mushroom and kale stew with quinoa

Heat the oil in a large deep frying pan. Add the onion and fry for about 5 minutes, until translucent. Add the garlic, smoked paprika, mushrooms and celery and fry for a further couple of minutes. Add the diced parsnip, pour in the vegetable stock and simmer for 20 minutes. Half way through add the sliced kale.

Season with Worcester sauce, salt and pepper and serve with cooked quinoa.