Quinoa Stew Recipe
Quinoa stew recipe made in one pot with the perfect ratio of vegetables to quinoa to cooking liquid. This meal prep-friendly stew gets better as it sits.
Servings: 6 Servings
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 can diced tomatoes (14 oz.)
- 1 cup frozen peas
- Salt and pepper
- 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 vegetable 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 with avocado and cilantro before serving.
Video
Notes
Turn this recipe into a crock pot vegetable stew by using your slow cooker instead of the stovetop. This dish cooks in 4 hours on the high setting or 6 hours on low. Add the quinoa in the last 20 minutes, and you’re good to go!
Storage: Store quinoa vegetable stew in an airtight container in the fridge for up to 4 days. However, keep in mind that it gets thicker as it sits. When reheating, mix in some water (or stock). I usually start with 1/2 cup and add more until it reaches to my desired consistency.
Freezing: Bring the stew to room temperature, put it in an airtight container, and place it in the freezer. The dish will stay fresh for up to 1 month.
Thawing: To thaw a frozen portion of stew, leave the sealed container in the fridge overnight. Once the stew has reached fridge temperature, heat it up using the stove or microwave.
Nutrition
Serving: 1g | Calories: 398kcal | Carbohydrates: 52g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 1212mg | Potassium: 1016mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1752IU | Vitamin C: 57mg | Calcium: 178mg | Iron: 4mg
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