Quinoa and Vegetable Stew

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• 2 Tbsp olive oil
• 1 each onion, (chopped)
• 1 each red bell pepper, (stemmed, seeded and cut into 1/2-inch pieces)
• 5 each garlic, (minced)
• 1 Tbsp paprika
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 6 cups low-sodium vegetable broth, (then more as needed)
• 1 lb red potatoes, (unpeeled, cut into 1/2-inch pieces)
• 1 cup white quinoa, (well rinsed and drained)
• 1 cup fresh or frozen corn
• 2 each tomatoes, (cored and chopped coarse)
• 1 cup frozen peas
• As Needed Salt
• As Needed Black pepper
• 4 oz queso fresco or feta cheese (crumbled)
• 1 each avocado, (halved, pitted and diced)
• 1/2 cup minced fresh cilantro

1. Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute until softened, about 5 minutes.
2. 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.
3. Reduce heat to medium-low (I covered the pot from this point on) and simmer gently for 10 minutes.
4. 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.
5. Stir in tomatoes and peas and cook until warmed through, about 2 minutes.
6. Remove from heat, season with salt and pepper to taste.
7. Sprinkle each serving with queso fresco, avocado and cilantro before serving.