Quinoa and Vegetable Stew

January 17, 2017

This post may contain affiliate links. Read our disclosure policy.

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

4.80 from 10 votes

Quinoa and Vegetable Stew

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!
Servings: 6
Prep15 minutes
Cook40 minutes
Ready in: 55 minutes

Ingredients

  • 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 low-sodium vegetable broth, then more as needed
  • 1 lb. red potatoes, unpeeled, cut into 1/2-inch pieces
  • 1 cup white quinoa, well rinsed and drained
  • 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

Instructions

  • 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. 
  • Sprinkle each serving with queso fresco, avocado and cilantro before serving.

Notes

  • Do not to omit the toppings as they are key to the flavor of this soup.
  • Stew can be refrigerated for up to 2 days, add additional broth as needed to thin sauce when reheating.
  • Recipe source: adapted from Cook's Country One Pan Wonders Cookbook
Nutrition Facts
Quinoa and Vegetable Stew
Amount Per Serving
Calories 390 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 13mg4%
Sodium 301mg13%
Potassium 1024mg29%
Carbohydrates 52g17%
Fiber 9g38%
Sugar 7g8%
Protein 13g26%
Vitamin A 2081IU42%
Vitamin C 55mg67%
Calcium 158mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
This post contains affiliate links.

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

27 Comments

  • Elaine

    Just made this recipe. Yum! Subbed a can of Pinto beans for the peas for more protein. Used Veg Better Than Bullion for the broth and a can of diced tomatoes with green chilis for the tomatoes. Lots of fresh cilantro. Also squeezed in lemon juice to brighten it up and a couple small spoonfuls of sugar (not enough to make it sweet; just enough to balance the salt in the broth and acid from tomatoes; I do this frequently in soups and it balances all the flavors well).

  • Judy McCarthy

    What ever makes this dish so extremely high in sodium? I’m watching my sodium intake but would like to make this recipe.

    • Jaclyn

      Jaclyn Bell

      Thanks for bringing that to my attention, it was from the vegetable broth. I’ve updated to use low-sodium vegetable broth then you can add additional salt to taste. The other main source of sodium is from the cheese so if needed you can adjust that.

  • Mary

    I made this recipe, and it was disappointing as it has no flavor. I added 2 tsp of kosher salt and still bland. What can I add besides more salt to give it some flavor?

    • Jaclyn

      Jaclyn Bell

      You can roast the red pepper (or used jarred roasted red peppers and the juices), use fire roasted roasted canned tomatoes, add addition spices that will blend well, add some lime, and be sure to use the toppings as they add lots of flavor.

  • Anne-Laure

    This stew was one of the best dishes I ever made! I never knew quinoa could work so well in a stew! You really nailed it with each ingredient. Perfect for the winter time!

  • 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

    • Elizabeth

      Best yummy and most satisfying soup. I always return to this as my go to when I need a pick me up because it’s so healthy!
      Love it!

  • 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.

  • 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 ?