Quinoa and Vegetable Stew


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 bright fresh flavors. A healthy soup you’ll want all year round!

Quinoa and Vegetable Stew in a white bowl set over a gold rimmed white plate.

Quinoa and Vegetable Stew

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.

Cook's Country One Pan Wonders Cookbook

One Pan Wonders Cookbook

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.

Quinoa and Vegetable Stew in a large white pot. Ingredients include potatoes, bell peppers, tomatoes, corn, peas, cilantro, broth, quinoa, spices.

It Includes 138 Recipes with Photos

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.

Quinoa and Vegetable Stew overhead image in a white bowl.

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.

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!

More Easy Soup Recipes You’ll Love

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Quinoa and Vegetable Stew

4.72 from 7 votes

This is a hearty, veggie and quinoa packed Latin stew. It's full of nutritious ingredients and bright fresh flavors! A healthy soup you'll want all year round!

Course: Soup
Cuisine: Mexican
Keyword: Quinoa Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 385 kcal
Author: Jaclyn


  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 5 garlic, 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
  • 4 oz queso fresco or feta cheese crumbled
  • 1 avocado, halved, pitted and diced
  • 1/2 cup minced fresh cilantro


  1. Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute until softened, about 5 minutes.
  2.  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. 
  3. Reduce heat to medium-low (I covered the pot from this point on) and simmer gently for 10 minutes.
  4. 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. 
  5. Stir in tomatoes and peas and cook until warmed through, about 2 minutes.
  6. Remove from heat, season with salt and pepper to taste. (Stew can be refrigerated for up to 2 days. 
  7. Add additional broth as needed to thin sauce when reheating). Sprinkle each serving with queso fresco, avocado and cilantro before serving.

Recipe Notes

Nutrition Facts
Quinoa and Vegetable Stew
Amount Per Serving
Calories 385 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 1106mg 46%
Potassium 985mg 28%
Total Carbohydrates 52g 17%
Dietary Fiber 8g 32%
Sugars 9g
Protein 10g 20%
Vitamin A 51.7%
Vitamin C 72.9%
Calcium 16.4%
Iron 19.1%
* Percent Daily Values are based on a 2000 calorie diet.
This post contains affiliate links.


  • Venus Moonstar: yes bitch you killed with recipe. I’m a mother of 14 and they lOVED IT. they always want more! those little rascals lol. My husband on the other hand… get this.. will only eat it if its frozen! Is that normal???? and I’m talking ICE CUBE frozen I dont know what ever floats his boat right?! Well from one mom to the next thank you. I hope to pass this on from one little rascal to the next for generations.- Venus Moonstar September 1, 2018 at 8:16pm Reply

  • Cleva Thomas: The quinoa stew was so robust ,flavorable and filling 😋 The colors from the vegetables were so nice and pleasant to the eye . I will be making and sharing this stew again and again and thank you for the recipe. July 18, 2018 at 12:02pm Reply

  • Cleva Thomas: Wow 😮 I am a new to eating healthy but this stew is so delicious 😋 and such robust awesome flavors 🤤I will be sharing and making this again and again 💐 July 18, 2018 at 11:46am Reply

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