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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/

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