Quinoa and Vegetable Stew
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Category
Soup
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Cusine
Mexican
What do you need?
How to make?
Ingredients
2 Tbsp olive oil
1 onion
1 red bell pepper
5 garlic
1 Tbsp paprika
2 tsp ground coriander
1 1/2 tsp ground cumin
6 cups vegetable broth
1 lb. red potatoes
1 cup prewashed or rinsed white quinoa
1 cup fresh or frozen corn
2 tomatoes
1 cup frozen peas
Salt and pepper
4 oz queso fresco or feta cheese
1 avocado
1/2 cup minced fresh cilantro
Directions
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 and simmer gently for 10 minutes. Stir in quinoa and simmer for 8 minutes. Stir in 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.