Rainbow Vegetable Stew

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Appetizers, Main Course, Side Dishes, Soups
Cuisine American


  • Stove


  • 1 tbsp olive oil extra virgin
  • 1 cup red onion chopped
  • 1/2 cup celery chopped
  • 3 cloves garlic minced
  • 2 tsp salt divided
  • 4 cup vegetable broth *see our Homemade Bouillon recipe link
  • 2 lbs butternut squash peeled, 1/2' inch cubes
  • 1 cup red bell pepper chopped
  • 1 cup green bell pepper chopped
  • 1 tsp cumin ground
  • 1/2 tsp oregano dried
  • 1/4 tsp chili powder
  • 1 1/2 cups water
  • 3/4 cup quinoa tri-color, uncooked
  • 1/2 cup corn kernels fresh or frozen
  • 15 oz black beans canned, drained, rinsed
  • 1/2 cup parsley fresh, chopped
  • 1 tbsp lime juice fresh squeezed, no sugar added or preservatives


  • Heat the oil in a large saucepan over medium-high heat then saute the onion and celery for about 5 minutes.
  • Add in the garlic, 1 1/2 tsp salt, broth, squash, bell peppers, cumin, oregano, and chili powder then bring the pot to a boil.
  • Reduce the heat to medium; simmer for 20 minutes or until the squash is tender.
  • Rinse the quinoa under cold water then place in a medium sized saucepan with the 1 1/2 cups of water and 1/2 tsp salt. Bring to a boil; then reduce the heat to low; cover and simmer for 12 to 15 minutes or until quinoa is tender and the water is absorbed.
  • Stir the corn and beans into the stew and continue cooking another 10 minutes. Before serving mix in the fresh parsley, lime juice and quinoa. Enjoy!

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