Vegetarian

Quinoa and Vegetable Stew (with cheese and avo) takes several minutes to prepare.

Quinoa and Vegetable Stew (with cheese and avo) takes several minutes to cook.

Quinoa and Vegetable Stew (with cheese and avo) makes 8 servings.

The ingredients for Quinoa and Vegetable Stew (with cheese and avo) are:

1 cup 365 Organic Quinoa
3 cup Frozen Bell Pepper Strips Trader Joe's Melange a Trois Red, Yellow, & Green (by NYX773)
453.5 grams Red Potato
1.5 cup 365 Organic Diced Tomatoes
1 cup kernels Yellow Sweet Corn, Frozen
1 cup Peas, frozen
6 cup Vegetable Broth
5 clove Garlic
1 small Onions, raw
1 tbsp Canola Oil
8 oz Cacique - Ranchero Queso Fresco
2 fruit without skin and seeds Avocados, California (Haas)

Here is how you make Quinoa and Vegetable Stew (with cheese and avo):

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. (Stew can be refrigerated for up to 2 days. Add additional broth as needed to thin sauce when reheating). Sprinkle each serving with queso fresco, avocado and cilantro before serving (it is noted not to omit the toppings as they are key to the flavor of this soup and I'd definitely agree).Serving Size: Makes 8 1.5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SHANNROCK33.

The nutritional information for Quinoa and Vegetable Stew (with cheese and avo) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 370.8

• Total Fat: 16.0 g
• Cholesterol: 15.0 mg
• Sodium: 1,059.2 mg
• Total Carbs: 44.2 g
• Dietary Fiber: 9.6 g
• Protein: 13.1 g