Recently, I was craving a thick, rich, stew. So this healthy, hearty, comforting Southwest Quinoa Stew came to the rescue!
– canola oil – frozen vegetables – garlic cloves – paprika – ground coriander – ground cumin – vegetable broth – diced tomatoes – sweet potatoes – quinoa rinsed – frozen peas – salt and ground black pepper – avocado
NO. OF SERVINGS: 8
TOTAL PREP TIME: 30mins.
NOTE: This recipe makes a TON! It was enough for my family of 4 to get 2 dinners and 2 lunches out of it!
Heat oil over medium heat until shimmering. Cook frozen vegetables until thawed, about 3-4 minutes. Add garlic, paprika, coriander, and cumin and cook, stirring constantly.
Pour in broth, canned tomatoes, and sweet potatoes, and bring to a boil. Reduce heat to simmer and cook about 8 minutes.
Add quinoa to pot and stir. Continue to simmer for 14 more minutes. Stir in frozen peas and cook until heated through, about 2 minutes.
Season with salt and pepper. Ladle stew into bowls and top with avocado, cilantro, and queso fresco before serving.
This stew tends to thicken as it sits. The next day I found that I needed to add a little extra broth to loosen things up.