Quinoa and Vegetable Stew

Name: Quinoa and Vegetable Stew
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, vegetable oil; 1 , onion, chopped; 1 , red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces; 5 , garlic cloves, minced; 1 tablespoon, paprika; 2 teaspoons, ground coriander; 1 1/2 teaspoons, ground cumin; 6 cups, vegetable broth; 1 pound, red potatoes, unpeeled, cut into 1/2-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; 8 ounces, queso fresco or feta cheese, crumbled (2 cups); 1 , avocado, halved, pitted, and diced; 1/2 cup minced fresh, cilantro

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Appears in America's Test Kitchen TV

We set out to make a vegetarian quinoa stew that was healthy and delicious.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES6 to 8

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A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

Quinoa stews are common in the Andean region. Traditional recipes often call for annatto powder and Andean varieties of potatoes and corn. We found that paprika has a similar flavor profile to annatto powder; we rounded out the flavor with ...

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