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.
Storage: Quinoa vegetable stew can be stored in an airtight container in the fridge for up to 4 days.
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. Because of its absorbent ingredients, this quinoa stew often loses liquid over time. If your stew becomes too thick, mix in ½ cup of water, vegetable stock, or chicken stock at a time until it returns to the desired consistency.