Categorized:
- Healthy
- Main Dish
- Soups
Tagged:
- avocados
- bell pepper
- cilantro
- coriander
- corn
- cumin
- garlic
- olive oil
- onions
- paprika
- peas
- potatoes
- queso fresco
- quinoa
- tomatoes
- vegetable broth
Quinoa and Vegetable Stew
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
- Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute until softened, about 5 minutes.
- 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.
- Reduce heat to medium-low (I covered the pot from this point on) and simmer gently for 10 minutes.
- 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.
- Stir in tomatoes and peas and cook until warmed through, about 2 minutes.
- Remove from heat, season with salt and pepper to taste.
- Sprinkle each serving with queso fresco, avocado and cilantro before serving.
Notes
- 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
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