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Quinoa and Vegetable Stew

A veggie packed gluten-free stew made with quinoa. I used a little bit of cheese to flavor it, but if you are vegan feel free to omit the cheese.
Course Soup
Cuisine American
Keyword quinoa stew, quinoa vegetable stew
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 398kcal


  • 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)


  • 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.



Note: For a vegan option feel free to omit cheese.


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