Once you try this dish out, there are even more quinoa recipes for you to love. My Quinoa Chili and Mexican Quinoa are the healthy, delicious meals your recipe book has been looking for. Whether you’re making it for a weeknight dinner or a summer potluck, this Peruvian quinoa soup will have everyone asking for your recipe. It’s a great alternative to pasta that will double your nutritional value with protein-filled quinoa.
More Vegetable-Packed Soup Recipes You Might Like:
Vegetable Beef SoupChicken and Vegetable SoupVegan Chili recipeEasy Chicken Chili
This recipe is adapted (with minor changes) from America’s Test Kitchen’s The Complete Vegetarian Cookbook.
Made in a single pot with simple ingredients in less than an hour, this hearty quinoa and vegetable stew is as low-maintenance as it is filling. Not to mention, it can be frozen for future meals.This healthy vegetable stew is packed with nutrient-packed superfoods. In fact, quinoa is one of the only plant-based proteins that contain all nine essential amino acids, making it a great source of complete protein.Vegan, gluten-free, and safe for most major allergies, this delicious stew is a godsend for anyone with dietary restrictions.This crowd-pleasing dish comes from a classic Peruvian quinoa soup recipe, so you can explore the spicy, fragrant cuisine of South America from the comfort of your own kitchen!
For vegetables, gather onion, red bell pepper, minced garlic cloves, red potatoes, corn, diced tomatoes, frozen blanched peas, and avocado. For seasoning, you’ll need paprika, coriander, cumin, salt, pepper, and cilantro. Each of these spices adds flavor, depth, and body to your dish, so make sure you don’t skip these components.For the quinoa, gather any kind of quinoa you’d like, being sure to rinse quinoa before cooking.For cooking, gather olive oil and vegetable broth.
Potato: Replace red potatoes with sweet potatoes or Yukon Golds to change up this stew’s texture and level of sweetness. You do not need to peel potatoes, but I recommend cutting them in a uniform size for even cooking.Quinoa: Any type of quinoa will work for this Peruvian stew, whether it’s black quinoa, white quinoa, red quinoa, or tri-color quinoa. Whatever kind you pick, you can make it burst with flavor by using my favorite tips on how to make quinoa taste good.Stock: If you’re low on vegetable stock, try out chicken stock instead. You can even use my fan-favorite recipe for homemade chicken stock so you can make it from scratch!Bell pepper: Red, orange, or even yellow bell peppers will work in this quinoa stew. To add a touch of heat, try a seeded jalapeño pepper instead.Corn: Fresh, frozen, or canned corn can be used in this no-fuss recipe.
Add a cup of fresh spinach or kale to give this vegetarian dish a gorgeous green and meet your healthy living goals.If you are short on time you can use leftover cooked quinoa or even frozen quinoa. If you do so, you will need 3 cups cooked quinoa. You can add it in at the same time with the peas.Turn this recipe into a crock pot vegetable stew by using your slow cooker instead of the stovetop. This dish cooks in 4 hours on the high setting or 6 hours on low. Add the quinoa in the last 20 minutes, and you’re good to go!Top the stew off with tortilla chips to add a tasty crunch and fun Mexican flair.Crumble some queso fresco atop each bowl for a refreshing and creamy addition every cheese-lover will appreciate.Add a can of black beans for more of a Southwest Quinoa Stew.As the stew cooks it gets a thick consistency. If you want it to have more of a soup-like consistency, feel free to add in one cup of additional broth/water.
Storage: Quinoa vegetable stew can be stored in an airtight container in the fridge for up to 4 days.Freezing: Bring the stew to room temperature, put it in an airtight container, and place it in the freezer. The dish will stay fresh for up to 1 month.Thawing: To thaw a frozen portion of stew, leave the sealed container in the fridge overnight. Once the stew has reached fridge temperature, heat it up using the stove or microwave.
