This Quinoa and Vegetable Stew is a veggie packed gluten-free stew that you can make on a weeknight.
I flavored it with some queso fresco, but if you are vegan, feel free to omit the cheese to make it vegan friendly.
A Quick How-To Video
This Quinoa and Vegetable Stew is one of the four recipes we made together. While you can easily make it throughout the year (thanks to frozen vegetables that are available in supermarkets), I think it is perfect for this time of the year when fresh peas and corn are in season. Also, the addition of quinoa and red potatoes qualifies it as a filling and nutritious meal that you can serve with a simple salad during the warm evening of the upcoming summer months.
I choose to top it off with fresh cubed avocados, queso fresco, and fresh cilantro. However, from what I understand, in South America, where this stew originates from, people also poach an egg and put it on top as a way of incorporating more protein and flavor into the dish. Unfortunately, I read about this after I took the photos. But next time I make it, I will definitely give it a try with a poached egg on top.
Quinoa and Vegetable Stew
Ingredients
- 2 tablespoons olive oil
- 1 medium-size onion chopped
- 1 red bell pepper cut into small cubes
- 5 garlic cloves minced
- 1 tablespoon paprika
- 2 teaspoons coriander
- 2 teaspoons cumin
- 6 cups vegetable broth
- 1 pound red potatoes cut into small cubes
- 1 cup white quinoa washed thoroughly
- 1 cup fresh or frozen corn
- 1 (14 oz.) can diced tomatoes
- 1 cup frozen peas
- Salt and pepper
- 1 cup queso fresco crumbled (alternatively, feta cheese)
- 1 avocado cut into small cubes
- handful of fresh cilantro as garnish (optional)
Instructions
- Heat olive oil in a Dutch oven (or any other large, heavy bottom pot). Add in the onion and bell pepper. Cook, stirring frequently, until translucent, 7-8 minutes.
- Stir in the garlic, paprika, coriander, and cumin. Cook, stirring constantly for 30 seconds or so.
- Add in the broth and potatoes. Bring it to a boil. Turn down the heat to medium-low and let it simmer 10-12 minutes.
- Stir in the quinoa and let it simmer for 8-10 minutes until both the potatoes and quinoa are cooked.
- Stir in the corn and tomatoes and let it simmer for 5 minutes.
- Stir in the peas and let it cook for 3-4 minutes.
- Off the heat, season with salt and pepper to taste. Ladle it in large bowls and garnish each bowl with queso fresco, avocado, and cilantro before serving.
Video
Notes
Nutrition
Did you make this recipe?
Tag @foolproofliving on Instagram and hashtag it #foolproofeatsThis recipe is adapted (with minor changes) from America’s Test Kitchen’s The Complete Vegetarian Cookbook.
Alnis
Wau a great vegetable stew and your Pictures are the best!
Alnis
http://alnisfescherblog.com
Aysegul Sanford
Thank you Alnis.. 🙂
Chrissann
This looks and sounds amazing – can’t wait to try it out!
Emilie @ The Clever Carrot
Aysegul, what a wonderful way to spend quality time with a friend. I bet she was delighted (and curious) as to how you create such beautiful pictures and food! A quinoa-based vegetable stew sounds wonderfully nourishing and the colors are a feat in itself. I love the frozen veggie option (but now you’re making me want fresh corn!). Thank you for sharing your recipe with us! xo
Aysegul Sanford
Thank you Emilie.. We had a fantastic time together. Noone really knows how much work we put into creating these blog posts until they help create it.. No? 😛
Stephanie
Looks delicious! I love that you and your friend took photos of the food you made, must have been fun! Love the lighting in these photos too!
Aysegul Sanford
It sure was fun.. 🙂
Thank you Stephanie!
Lisa McGinley
I made this last night – we had Without Meat Wednesday instead of Meatless Monday. I swapped out some of the vegetables with what I had on hand. It was delicious and will feed us again tonight. Thanks for the recipe! It’s a keeper.
Aysegul Sanford
Hi Lisa,
It makes me so happy to hear that you guys enjoyed this stew. I love the fact that it is so versatile.
Thanks for letting me know.:)
Judith
Beautiful photos and thanks for the recipe. Trying it tonight!
Aysegul Sanford
Thank you Judith. I hope you’ll like it. This vegetable stew is a favorite in our house..:)