Looking for a hearty, satisfying dish that comes together with minimal cleanup? This one-pot recipe is the answer.
This quinoa and vegetable stew, with its vibrant blend of South American-inspired flavors, is packed with rich spices, fresh vegetables, and wholesome ingredients.
Perfect for family dinners, meal prep, or a cozy night in, it’s a dish that promises bold taste and nourishing comfort in every bite.
Why This One-Pot Recipe Stands Out
This quinoa and vegetable stew isn’t just a meal; it’s an experience. Cooking everything in a single pot ensures the flavors meld beautifully while saving you precious time on cleanup.
The combination of earthy cumin, bright paprika, and zesty coriander brings warmth and depth to every spoonful. Plus, the vibrant vegetables like red bell peppers, sweet corn, and fresh tomatoes make it as colorful as it is delicious.
Tips for Perfecting Your Stew
- Prep Ahead: Chop your vegetables and measure out your spices before you begin. It helps the cooking process flow smoothly.
- Rinse Your Quinoa: Even if it’s prewashed, giving your quinoa a quick rinse can help eliminate any lingering bitterness.
- Simmer Slowly: Letting the stew simmer on medium-low heat allows the potatoes to release their starch, giving the dish a rich and creamy texture without additional thickeners.
- Taste as You Go: Adjust seasoning towards the end to ensure the perfect balance of flavors.
Customizing the Ingredients
One of the best things about this one pot recipe is how adaptable it is. Whether you’re cooking for dietary preferences or want to try new flavor profiles, here are some ideas:
- Vegan-Friendly: Stick with vegetable broth and skip any cheese garnishes for a completely plant-based dish.
- Add Protein: Toss in cooked shredded chicken, beans, or chickpeas for extra heartiness.
- Gluten-Free: Quinoa naturally fits the bill, making this an excellent choice for those avoiding gluten.
- Spice It Up: Add a dash of chili powder or cayenne for a bit of heat.
- Fresh Herbs: Swap cilantro for parsley or basil for a different herbal twist.
Pairing Suggestions for a Complete Meal
While this stew is filling on its own, you can elevate your dining experience by pairing it with complementary sides. Here are some simple options:
- Crusty Bread: Perfect for soaking up the flavorful broth.
- Side Salad: A fresh, tangy salad with citrus vinaigrette balances the richness of the stew.
- Rice or Couscous: Serve over a bed of rice or couscous to make it extra hearty.
Why You’ll Keep Coming Back to This Recipe
This one pot recipe isn’t just about the ease of preparation; it’s about creating a meal that feels like home. The vibrant mix of ingredients, from creamy potatoes to tangy tomatoes and soft quinoa, offers a satisfying balance of textures.
Garnishes like crumbled queso fresco, fresh avocado, and a sprinkle of cilantro add a fresh finish that makes every bite pop.
Whether you’re making this for a weeknight dinner or batch cooking for the week, it’s a dish that you’ll find yourself reaching for time and again.
Best Quinoa & Vegetable Stew One-Pot Recipe
Equipment
- Dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 1 red bell pepper stemmed, seeded, and cut into 1/2-inch pieces
- 5 garlic cloves minced
- 1 tablespoon paprika
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 6 cups vegetable or chicken broth plus extra as needed
- 1 pound red potatoes unpeeled, cut into 1/2-inch pieces
- 1 cup prewashed white quinoa or rinse and dry if unwashed
- 1 cup fresh or frozen corn
- 2 tomatoes cored and chopped coarse
- 1 cup frozen peas
- 8 ounces queso fresco or feta cheese crumbled (2 cups)
- 1 avocado halved, pitted, and diced
- 1/2 cup minced fresh cilantro
Instructions
- Heat oil in a Dutch oven over medium heat until shimmering. Add onion and bell pepper and cook until softened, 5 to 7 minutes. Stir in garlic, paprika, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in broth and potatoes and bring to a simmer. Reduce heat to medium-low and simmer gently for 10 minutes.
- Stir in quinoa and simmer for 8 minutes. Add corn and simmer until potatoes and quinoa are just tender, 5 to 7 minutes. Stir in tomatoes and peas and simmer until heated through, about 2 minutes. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste.
- Sprinkle individual portions with queso fresco, avocado, and cilantro before serving.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.