Latin Quinoa & Veggie Stew

 quinoa stew in fade grey 5 quart cast iron dutch oven

 Yields: 10 servings
Prep time: 15 min
Cook time: 30 min

• 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)
• 1 avocado (halved, pitted and diced)
• ½ cup crumbled queso fresco
• 1 cup fresh cilantro
• 1 lime (sliced)


    fade grey 5 quart cast iron dutch oven
    stainless steel ladle for quinoa stew
    1. Heat oil in Dutch Oven over medium heat. Once hot, add the onions, garlic, and bell pepper. Cook for 3 minutes.
    cooking veggies in dutch oven for quinoa stew
    2. When veggies are softened, add in the dry seasonings (cumin, salt, pepper, paprika and coriander.) Stir and cook for 1 minute.

     add spices in dutch oven

    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.

    adding potatoes to grey cast iron dutch oven

     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. 

    add quinoa to stew in dutch oven

      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.

    adding tomatoes to quinoa stew in dutch oven

    7. Serve in bowls and top with cheese, avocado, cilantro and lime slices.

    soup in bowl with cheese on top



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