Quinoa and Veggie Stew

Author: Recipes_kw
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Fights Diabetes: Low Sugars!
Hypertension: Low Sodium!
Prep Time 30 mins
Total Time 30 mins
Course Main Course, Side Dishes, Stew
Cuisine American
Servings 6 Servings
Calories

Equipment

  • Stove
  • Dutch Oven

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1 cup onion chopped
  • 1 cup red bell pepper stemmed, seeded, cut 1/2' pieces
  • 5 cloves garlic minced
  • 1 tbsp paprika ground
  • 2 tsp coriander ground
  • 1 1/2 tsp cumin ground
  • 6 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 2 1/2 cups red potatoes unpeeled, 1/2' pieces
  • 1 cup white quinoa prewashed
  • 1 cup corn fresh or frozen
  • 2 cups tomatoes cored, chopped coarse
  • 1 cup peas frozen
  • 1 tsp salt
  • 1 tsp black pepper fresh cracked
  • 1 cup avocado pitted, diced
  • 1/2 cup cilantro fresh, minced

Instructions
 

  • Heat the olive oil in the Dutch oven over medium heat then sauté the onion, and bell pepper for about 7 minutes.
  • Stir in the garlic, paprika, coriander, cumin, broth and potatoes then bring pot to a boil.
  • Once boiling reduce heat to medium-low and simmer gently for 10 minutes.
  • Mix in the quinoa and simmer another 8 minutes then add in the corn; cook another 7 minutes.
  • Stir in the tomatoes and peas and simmer until heated through about 3 minutes.
  • Remove pot from the heat then serve in individual bowls sprinkled with salt, pepper. avocado and cilantro. Enjoy!

My Notes

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