This is one of my husband’s favorite dishes. Every time I make it he whispers to himself in utter disbelief the same thing, “I can’t believe one of my favorite meals has quinoa in it…” That, my friends, is what we call a wife win. The reason this stew is so good is all the unique flavors. Spices, obviously, are so important in creating flavorful food so don’t skimp on them! I typically buy my spices in the bulk section at Whole Foods- it’s cheap and you only have to get what you need.
Also, avocado on top of anything just has a tendency to make it better.
Frankly, this dish is even better on day two, so make it in a big pot and cover for later. The quinoa absorbs all the liquid and the flavors become that much stronger. I wouldn’t know if it’s best on day three because it’s never made it that far in our house… So increase the serving size and thank me later!
(Though wait to add the avocado and cilantro until you’re ready to eat.)
- 2 tbsp oil (I typically use avocado oil)
- 2 1/2 tsp minced garlic (5 garlic cloves)
- 1 tbsp paprika
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- Vegetables & Main Ingredients
- 1 yellow onion, diced
- 1 red bell pepper, cut into 1/2" pieces
- 1 lb potatoes, chopped into bite-sized pieces (red or yellow potatoes work best)
- 1 c rinsed quinoa
- 1 c corn, frozen
- 1 c peas, frozen
- 2 tomatoes, cored and rough chopped
- Salt and pepper to taste
- 1/2 c minced fresh cilantro
- Heat oil in a dutch oven over medium heat.
- Add onion and bell pepper, cook for 5-7 minutes until softened
- Add garlic and spices, stir until fragrant
- Pour vegetable broth & chopped potatoes
- Bring everything to boil over high heat
- Once boiling, reduce heat to medium-low and simmer for 8-10 minutes
- Add rinced quinoa and cook for 8 minutes
- Add in corn, peas, and tomatoes to cook for another 5 minutes
- Remove from heat, season with salt and pepper to taste
- Garnish each serving with avocado and fresh cilantro