Quinoa and Vegetable Stew Recipe

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.