I’ve shared a fair amount of quinoa soups but this Latin inspired Quinoa and Vegetable Stew is one of my new favorites! This hearty stew is packed with nutritious ingredients and the flavors are spot on delicious! The recipe comes from the new Cook’s Country One-Pan Wonders cookbook. I’ve been anticipating the release of this cookbook, you know how I love my one pan meals. Plus, I’ve long been a fan of America’s Test Kitchen (the creators of this cookbook) so for me it’s a match meant to be.
This book if full of recipes that will get you excited about cooking dinner again and I love that they test and re-test each recipe until they’ve perfected it. Plus, along the way they discover all the dos and dont’s and the hows and whys of each specific recipe. Because of this the book is brimming with helpful tips and tricks you’d likely never pick up on your own (like for instance adding baking soda to the flank steak to help if brown better in the sheet pan Beef Fajitas recipe or adding the more tender veggies to the center of the sheet pan since the edges cook hotter in the Roasted Chicken and Root Vegetables recipe). I started bookmarking recipes I wanted to try in this book but pretty soon I realized I wanted to try most of them so there was no need in bookmarking.
Another thing I love about this cookbook is that each of the 138 recipes is paired with a simple yet beautiful photo so you can see what the finished product looks like. Photos are a must for recipes these days. It just makes it so much more enticing to try something when there’s a tasty photo paired with the recipe. The book features recipes of all types, from Italian to Indian, to Mexican, to Asian and so on. It also features a lot of classic recipes that are simplified to be prepared in one dish, whether it be a skillet, dutch oven, a sheet pan, roasting pan, baking dish or slow cooker. If you are interested in getting a copy of this cookbook for yourself you can purchase the book on Amazon or Barnes and Noble.
Here are few recipes I can’t wait to to try (actually it ended up becoming a really long list) – Flank Steak Tacos with Charred Corn Salsa, Sausage Lasagna, Teriyaki Stir-Fried Beef with Green Beans and Shitakes, Lime Ginger Chicken and Rice With Edamame Carrots and Shitakes, (Sheet Pan) Steak with Sweet Potatoes and Scallions, Lemon Thyme Roasted Chicken with Ratatouille, Herb Salmon Cakes with Asaparagus and Lemon-Herb Sauce, Chicken Stew with Cheddar Biscuits, Easy Baked Mac and Cheese, Curried Chicken with Coconut Rice and Lime Yogurt Sauce, Indian Style Chicken Curry, (Slow Cooker) Greek Style Stuffed Bell Peppers. And that list goes on and on. Some recipes are quick weeknight friendly recipes while others do take a few hours to cook but I like the range because some are perfect for weekends. This is a cookbook I’d highly recommend. I thoroughly enjoyed this Quinoa and Vegetable Stew and I can’t wait to try more!
- 2 Tbsp vegetable oil (I subbed olive oil)
- 1 onion, chopped
- 1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
- 5 garlic cloves, minced
- 1 Tbsp paprika
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 6 cups vegetable broth, then more as needed
- 1 lb. red potatoes, unpeeled, cut into 1/2-inch pieces
- 1 cup prewashed or rinsed white quinoa
- 1 cup fresh or frozen corn
- 2 tomatoes, cored and chopped coarse
- 1 cup frozen peas
- Salt and pepper
- 8 oz. queso fresco or feta cheese, crumbled (2 cups)
- 1 avocado, halved, pitted and diced
- 1/2 cup minced fresh cilantro
- Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute until softened, about 5 minutes. Stir in garlic, paprika, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in broth and potatoes and bring to a boil over high heat. Reduce heat to medium-low (I covered the pot from this point on) and simmer gently for 10 minutes.
- Stir in quinoa and simmer for 8 minutes. Stir in corn (I actually waited to add corn until adding the peas since I used frozen corn) and simmer until potatoes and quinoa are just tender, about 5 - 7 minutes. Stir in tomatoes and peas and cook until warmed through, about 2 minutes.
- Remove from heat, season with salt and pepper to taste. (Stew can be refrigerated for up to 2 days. Add additional broth as needed to thin sauce when reheating). Sprinkle each serving with queso fresco, avocado and cilantro before serving (it is noted not to omit the toppings as they are key to the flavor of this soup and I'd definitely agree).
- Recipe source: recipe from Cook's Country One Pan Wonders Cookbook and shared with permission from America's Test Kitchen
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