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!
Ready in: 55minutes
1red bell pepper,stemmed, seeded and cut into 1/2-inch pieces
1 1/2tspground cumin
6cupslow-sodium vegetable broth,then more as needed
1lb.red potatoes,unpeeled, cut into 1/2-inch pieces
1cupwhite quinoa,well rinsed and drained
1cupfresh or frozen corn
2tomatoes,cored and chopped coarse
Salt and pepper
4ozqueso fresco or feta cheesecrumbled
1avocado,halved, pitted and diced
1/2cupminced 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.
Sprinkle each serving with queso fresco, avocado and cilantro before serving.
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.