Healthy Quinoa and Vegetable Stew
It's almost time for soup season, so I'm stocking my fridge with this hearty and healthy quinoa and vegetable stew!
Yield: 6 servings
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, seeded and cut into ½-inch pieces
  • 5 garlic cloves, minced
  • 1 tbsp paprika
  • 2 tsp ground coriander
  • 1½ tsp ground cumin
  • 6 cups vegetable broth
  • 1 lb red potatoes, peeled and cut into ½-inch pieces
  • 1 cup white quinoa, rinsed
  • 14 oz canned diced fire roasted tomatoes
  • 1 lb frozen peas
  • salt and black pepper, to taste
  • 8 oz monterey jack cheese, grated
  • ½ cup minced fresh cilantro
  1. Heat oil in a large heavy bottomed pot over medium heat until shimmering. Add in the onion and bell pepper and saute until softened, about 5-7 minutes. Stir in the garlic, paprika, coriander, and cumin. Cook until fragrant, about 30 seconds, stirring constantly. Stir in the broth and potatoes. Bring to a boil over high heat then lower to medium-low and simmer for 10 minutes.
  2. Stir in the quinoa. Simmer for another 8 minutes. Stir in the tomatoes and peas. Return to a simmer and cook for another 5 minutes.
  3. Season to taste with salt and black pepper. Serve topped with cheese and cilantro.
Adapted slightly from The Complete Vegetarian Cookbook
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at