Quinoa Veggie Stew
Course: Main Dishes
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1 finely chopped sweet onion
1 red bell pepper - cut in half-inch pieces
2 teaspoons olive oil
1 tbsp paprika
2 tsp coriander
1 1/2 tsp cumin
6 cups low-sodium vegetable broth
1 pound red potatoes - cut into half-inch pieces
1 cup quinoa - well-rinsed
Salt - to taste
pepper - to taste
5 cloves fresh garlic - minced
1 cup frozen or fresh corn kernels
2 tomatoes - chopped coarsely
1 cup frozen peas
1/2 cup fresh cilantro - minced
1 avocado - cut into half-inch pieces
Combine bell pepper, oil, onion, and pinch of salt in a Dutch oven.
Cover and cook on medium-low heat until vegetables are soft, stirring occasionally, around eight to ten minutes.
Stir in paprika, coriander, cumin, and garlic.
Stir in potatoes and broth, then bring to a boil; reduce heat and simmer ten minutes.
Stir in quinoa and continue simmering for an additional eight minutes.
Stir in corn and continue simmering until potatoes and quinoa are just tender, around five to seven minutes.
Stir in tomatoes and peas and cook for an additional two minutes.
Remove from heat, then stir in cilantro and season with salt and pepper as desired.
Garnish bowls of stew with avocado before serving.
Makes six servings.