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Quinoa and Vegetable Stew

This is a hearty, veggie and quinoa packed Latin stew. It's full of nutritious ingredients and bright fresh flavors! A healthy soup you'll want all year round!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Course: Soup
Cuisine: Mexican

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 5 garlic, minced
  • 1 Tbsp paprika
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 6 cups low-sodium vegetable broth, then more as needed
  • 1 lb. red potatoes, unpeeled, cut into 1/2-inch pieces
  • 1 cup white quinoa, well rinsed and drained
  • 1 cup fresh or frozen corn
  • 2 tomatoes, cored and chopped coarse
  • 1 cup frozen peas
  • salt and pepper
  • 4 oz queso fresco or feta cheese crumbled
  • 1 avocado, halved, pitted and diced
  • 1/2 cup minced fresh cilantro

Instructions

    Cup of Yum
  1. Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute until softened, about 5 minutes.
  2.  Stir in garlic, paprika, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in broth and potatoes and bring to a boil over high heat. 
  3. Reduce heat to medium-low (I covered the pot from this point on) and simmer gently for 10 minutes.
  4. Stir in quinoa and simmer for 8 minutes. Stir in corn (I actually waited to add corn until adding the peas since I used frozen corn) and simmer until potatoes and quinoa are just tender, about 5 - 7 minutes. 
  5. Stir in tomatoes and peas and cook until warmed through, about 2 minutes.
  6. Remove from heat, season with salt and pepper to taste. 
  7. Sprinkle each serving with queso fresco, avocado and cilantro before serving.

Notes

  • Stew can be refrigerated for up to 2 days, add additional broth as needed to thin sauce when reheating.
  • Do not to omit the toppings as they are key to the flavor of this soup.
  • Stew can be refrigerated for up to 2 days, add additional broth as needed to thin sauce when reheating.
  • Recipe source: adapted from Cook's Country One Pan Wonders Cookbook