Name: Slow-Cooker Quinoa and Vegetable Stew
Total time: 12 h
Yield: Serves 6
Ingredients: 1 onion, chopped; 3 garlic cloves, minced; 1 tablespoon vegetable oil; 1 tablespoon chili powder; Salt and pepper; 6 cups vegetable or chicken broth, plus extra as needed; 1 pound red potatoes, unpeeled, cut into ½-inch pieces; 1 (14.5-ounce) can diced tomatoes, drained; 1 cup prewashed white quinoa, rinsed; 1 cup frozen peas, thawed; 1 cup frozen corn, thawed; 2 tablespoons minced fresh cilantro; 8 ounces queso fresco, crumbled (2 cups); 1 avocado, halved, pitted, and cut into ½-inch pieces; Lime wedge

Why This Recipe Works

In countries along the Andean highlands, such as Peru, quinoa plays a starring role in many dishes, including a hearty stew that also features potatoes and corn. We set about making our own version of this stew using the slow cooker, where the flavors could meld over time for a richer-tasting dish. Red potatoes were a given, and microwaving them with onion and garlic provided a flavorful base for our stew. Diced tomatoes offered brightness and acidity. Along with the corn—we opted for the frozen variety for convenience and consistent flavor year-round—we included peas for more color and sweetness. To keep our quinoa from overcooking, we stirred it in near the end of the cooking time. For thickening, we simply mashed a portion of the cooked potatoes and tomatoes and stirred them back in when we added the quinoa.

Before You Begin

Be sure to rinse the quinoa in a fine-mesh strainer before using; rinsing removes the quinoa's bitter protective coating (called saponins).

Instructions

1. Microwave onion, garlic, oil, chili powder, and ½ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, potatoes, and tomatoes, cover, and cook until flavors meld and potatoes are tender, 5 to 7 hours on low or 3 to 5 hours on high.

Transfer 2 cups potato-tomato mixture to bowl and mash with potato masher until mostly smooth. Stir quinoa and mashed potato-tomato mixture into stew, cover, and cook on high until quinoa is tender, 20 to 30 minutes.

Stir in peas and corn and let sit until heated through, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve, passing queso fresco, avocado, and lime wedges separately.