Yields: 10 servings Prep time: 15 min Cook time: 30 min
Ingredients: • 2 tablespoons olive oil • 1 red onion (chopped) • 1 red bell pepper (chopped) • 1 pound red potatoes (chopped - ½ inch pieces) • 1 can corn • 4 cloves garlic (chopped) • 1 cup peas (frozen is ok) • 1 tablespoon paprika • 1 tablespoon cumin • 2 teaspoons salt • 2 teaspoons black pepper • 2 teaspoons coriander • 1½ cup raw quinoa (rinsed and drained) • 8 cups vegetable broth • 2 large tomatoes (chopped) • 1avocado (halved, pitted and diced) • ½ cup crumbled queso fresco • 1 cup fresh cilantro • 1 lime (sliced)
TOOLS NEEDED: Cheesecloth
CAST IRON DUTCH OVEN (5 QT.)
STAINLESS STEEL LADLE
1. Heat oil in Dutch Oven over medium heat. Once hot, add the onions, garlic, and bell pepper. Cook for 3 minutes.
2. When veggies are softened, add in the dry seasonings (cumin, salt, pepper, paprika and coriander.) Stir and cook for 1 minute.
3. Stir in broth and potatoes. Turn heat up to medium-high and bring to a boil. Once boiling, reduce heat to medium and place lid on. Simmer for 8-10 minutes.
4. Place quinoa in a bowl lined with cheesecloth. Run warm water over the grains to rinse. Drain and add to Dutch Oven along with corn and peas.
5. Return lid to the pot and simmer for another 10 minutes on low.
6. Turn heat off and stir in tomatoes to warm, about 2-3 minutes.
7. Serve in bowls and top with cheese, avocado, cilantro and lime slices.
