Soups & Stewscookingclassy4.8
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!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- oven
- pot
📝 Preparation Steps
1
Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute until softened, about ⏱️ 5 minutes.
onion, (chopped)1
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.
paprika1 Tbspground coriander2 tsp
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.
tomatoes, (cored and chopped coarse)2
6
Remove from heat, season with salt and pepper to taste.
Salt and pepper
7
Sprinkle each serving with queso fresco, avocado and cilantro before serving.
avocado, (halved, pitted and diced)1
Nutrition Facts
calories
390 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
9 g
sugar Content
7 g
sodium Content
301 mg
protein Content
13 g
cholesterol Content
13 mg
carbohydrate Content
52 g
saturated Fat Content
5 g
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