Best Quinoa & Vegetable Stew One-Pot Recipe
This one pot recipe for quinoa and vegetable stew is a hearty, flavor-packed dish inspired by South American flavors. With a mix of red potatoes, sweet corn, frozen peas, and bold spices, this stew is both nourishing and easy to prepare in a single pot, making cleanup a breeze.
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.
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