Looking for a Fresh Approach to your Marketing? Let's Chat in Vegas at the JCK Show! | Make Your Appointment Now!
logo
Fruchtman Marketing has worked with many of the finest retailers, manufacturers, designers, importers, vendors, and trade organizations in the jewelry industry. Are you ready?
(419) 539-2770
suits@fruchtman.com
Follow us

Quinoa and Vegetable Soup

By Kristy Cartmell, Graphic Designer & Social Media Specialist

This is a hearty, veggie and quinoa packed Latin stew. It’s full of nutritious ingredients and bright, fresh flavors! A healthy soup you’ll want all year round!

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 2 tablespoons olive 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 teaspoon ground cumin
  • 6 cups vegetable broth, then more as needed
  • 1 pound red potatoes, unpeeled, cut into 1/2-inch pieces
  • 1 cup prewashed or rinsed white quinoa
  • 1 cup fresh or frozen corn
  • 2 tomatoes, cored and chopped coarsely
  • 1 cup frozen peas
  • Salt and pepper
  • 4 ounces queso fresco or feta cheese crumbled
  • 1 avocado, halved, pitted and diced
  • 1/2 cup minced fresh cilantro

Instructions

  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. (Stew can be refrigerated for up to 2 days.)
  7. Add additional broth as needed to thin sauce when reheating.
  8. Sprinkle each serving with queso fresco, avocado, and cilantro before serving.

Recipe Courtesy Of Cooking Classy: https://www.cookingclassy.com/quinoa-vegetable-stew/

No Comments

Post a Comment

Share via
Copy link
Powered by Social Snap