Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp olive oil
  • 1 onion, (chopped)
  • 1 red bell pepper, (stemmed, seeded and cut into 1/2-inch pieces)
  • 5 garlic, (minced)
  • 1 Tbsp paprika
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 6 cups low-sodium vegetable broth, (then more as needed)
  • 1 lb. red potatoes, (unpeeled, cut into 1/2-inch pieces)
  • 1 cup white quinoa, (well rinsed and drained)
  • 1 cup fresh or frozen corn
  • 2 tomatoes, (cored and chopped coarse)
  • 1 cup frozen peas
  • Salt and pepper
  • 4 oz queso fresco or feta cheese (crumbled)
  • 1 avocado, (halved, pitted and diced)
  • 1/2 cup minced fresh cilantro

Instruction

  • Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute until softened, about 5 minutes.
  •  Stir in garlic, paprika, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in broth and potatoes and bring to a boil over high heat. 
  • Reduce heat to medium-low (I covered the pot from this point on) and simmer gently for 10 minutes.
  • Stir in quinoa and simmer for 8 minutes. Stir in corn (I actually waited to add corn until adding the peas since I used frozen corn) and simmer until potatoes and quinoa are just tender, about 5 - 7 minutes. 
  • Stir in tomatoes and peas and cook until warmed through, about 2 minutes.
  • Remove from heat, season with salt and pepper to taste. 
  • Sprinkle each serving with queso fresco, avocado and cilantro before serving.