Name: Quinoa and Vegetable Stew Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 chopped onion; 1 stemmed, seeded and cut into ½-inch pieces red bell pepper; 5 minced garlic; 1 tbsp paprika; 2 tsp ground coriander; 1½ tsp ground cumin; 6 cups then more as needed low-sodium vegetable broth; 1 lb unpeeled, cut into ½-inch pieces red potatoes; 1 cup well rinsed and drained white quinoa; 1 cup or frozen corn fresh corn; 2 cored and chopped coarse tomatoes; 1 cup frozen peas; salt and pepper; 4 oz or feta cheese, crumbled queso fresco; 1 halved, pitted and diced avocado; ½ cup minced fresh cilantro

How To Make Quinoa and Vegetable Stew

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

2tbspolive oil
1onion,chopped
1red bell pepper,stemmed, seeded and cut into ½-inch pieces
5garlic,minced
1tbsppaprika
2tspground coriander
1½tspground cumin
6cupslow-sodium vegetable broth,then more as needed
1lbred potatoes,unpeeled, cut into ½-inch pieces
1cupwhite quinoa,well rinsed and drained
1cupfresh corn,or frozen corn
2tomatoes,cored and chopped coarse
1cupfrozen peas
salt and pepper
4ozqueso fresco,or feta cheese, crumbled
1avocado,halved, pitted and diced
½cupfresh cilantro,minced

Instructions

Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute for about 5 minutes until softened.
Stir in garlic, paprika, coriander, and cumin and cook for about 30 seconds, until fragrant. 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 for about 5 to 7 minutes, until potatoes and quinoa are just tender.
Stir in tomatoes and peas and cook for about 2 minutes, until warmed through.
Remove from heat, season with salt and pepper to taste.
Sprinkle each serving with queso fresco, avocado and cilantro before serving.