Quinoa and Vegetable Stew

Quinoa and Vegetable Stew is a delightful and hearty dish inspired by traditional South American recipes. Unlike some authentic variations that might call for hard-to-find ingredients, this recipe simplifies the ingredient list while retaining all the rich flavors and textures of a classic quinoa stew. Packed with red bell peppers, tomatoes, red potatoes, sweet corn, peas, and quinoa, this stew offers a nutritious and satisfying meal for everyone. The combination of spices like paprika, cumin, and coriander adds a delightful depth to the dish. Topped with queso fresco, avocado, and cilantro, it becomes a taste sensation that you won’t want to miss. With its flexibility to serve 6 to 8 people, this stew is perfect for a family dinner or a gathering with friends.

SERVES 6 TO 8

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• garlic cloves, minced
• 1 tablespoon paprika
• 2 teaspoons ground coriander
• 1½ teaspoons ground cumin
• 6 cups vegetable broth
• 1 pound red potatoes, unpeeled, cut into ½-inch pieces
• 1 cup prewashed white quinoa
• 1 cup fresh or frozen corn
• 2 tomatoes, cored and chopped coarse
• 1 cup frozen peas
• Salt and pepper to taste
• 8 ounces queso fresco or feta cheese, crumbled (2 cups)
• 1 avocado, halved, pitted, and diced
• ½ cup minced fresh cilantro

INSTRUCTIONS:

1. Heat oil in a Dutch oven over medium heat until shimmering. Add chopped onion and red bell pepper and cook until softened, approximately 5 to 7 minutes.
2. Stir in minced garlic, paprika, ground coriander, and ground cumin. Cook until the fragrance of the spices is released, which should take about 30 seconds.
3. Pour in the vegetable broth and add the red potatoes. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer gently for 10 minutes.
4. Stir in the prewashed white quinoa and let it simmer for 8 minutes. Add the corn and continue simmering until the potatoes and quinoa are just tender, approximately 5 to 7 minutes.
5. Introduce the chopped tomatoes and frozen peas to the stew, allowing them to heat through for about 2 minutes.
6. Off the heat, season the stew with salt and pepper according to your taste.
7. Before serving, top each portion of the stew with crumbled queso fresco (or feta cheese), diced avocado, and minced fresh cilantro for an explosion of flavors.

VARIATION – Quinoa and Vegetable Stew with Eggs:

In Peru, it is common to serve this stew with a cooked egg on top. Here’s how you can do it:

• After following the steps until seasoning with salt and pepper (Step 3), crack 6 large eggs evenly over the top of the stew.
• Cover the pot and let the eggs poach off the heat until the whites have set but the yolks remain soft, which should take about 4 minutes.
• To serve, carefully scoop the cooked eggs and stew from the pot with a large spoon, ensuring each serving gets a perfectly poached egg. Enjoy the enriched flavor of this variation!

TIPS:

• Rinsing Quinoa: If you’re using unwashed quinoa or are uncertain about its washing status, remember to rinse it before cooking to remove any bitter saponin coating. This step ensures your quinoa tastes fresh and delightful in the stew.
• Consistency Control: As the stew sits, it tends to thicken. Before serving, add some warm vegetable broth as needed to achieve the desired consistency.
• Don’t Skip the Garnishes: The garnishes of queso fresco (or feta cheese), avocado, and cilantro play a crucial role in enhancing the overall flavor of the stew. So, make sure not to omit them when serving.