Name: Quinoa and Vegetable Stew with Avocado and Cilantro
Yield: Serves 6 to 8
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, chopped medium; 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces; 5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 1 tablespoon paprika; 2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 6 cups vegetable broth; 1 pound red potatoes (about 3 medium), scrubbed and cut into 1/2-inch pieces; 1 cup quinoa, rinsed (see the illustration at right); 1 cup fresh or frozen corn; 2 medium tomatoes (about 12 ounces), cored and chopped coarse; 1 cup frozen peas; Salt and ground black pepper; 8 ounces queso fresco or feta cheese, crumbled; 1 medium avocado, pitted, peeled, and diced (see the illustrations on pages 44 and 46); 1/2 cup minced fresh cilantro leaves

Quinoa and Vegetable Stew with Avocado and Cilantro

Published on June 1, 2011

Yield

Serves 6 to 8

Quinoa and Vegetable Stew with Avocado and Cilantro

Ingredients

2 tablespoons vegetable oil1 medium onion, chopped medium1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)1 tablespoon paprika2 teaspoons ground coriander1 ½ teaspoons ground cumin6 cups vegetable broth1 pound red potatoes (about 3 medium), scrubbed and cut into ½-inch pieces1 cup quinoa, rinsed (see the illustration at right)1 cup fresh or frozen corn2 medium tomatoes (about 12 ounces), cored and chopped coarse1 cup frozen peasSalt and ground black pepper8 ounces queso fresco or feta cheese, crumbled1 medium avocado, pitted, peeled, and diced (see the illustrations on pages 44 and 46)½ cup minced fresh cilantro leaves

Before You Begin

This stew tends to thicken as it sits; add additional warm vegetable broth as needed before serving to loosen. Be sure to rinse the quinoa to remove its bitter coating (known as saponin). Do not omit the queso fresco or feta, avocado, and cilantro; these garnishes are important to the flavor of the stew.

Instructions

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook until softened, 5 to 7 minutes. Stir in the garlic, paprika, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in the broth and potatoes and bring to a boil. Reduce to a gentle simmer and cook for 10 minutes.

Stir in the quinoa and continue to simmer for 8 minutes. Stir in the corn and continue to simmer until the potatoes and quinoa are just tender, 5 to 7 minutes. Stir in the tomatoes and peas and let them heat through, about 2 minutes.

Off the heat, season with salt and pepper to taste. Sprinkle individual bowls with the queso fresco, avocado, and cilantro before serving.