I have absolutely nothing to do with this recipe - its all America's Test Kitchen ( you guys know how much I love them). HOWEVER it's one of my favourites and is perfect for the chillier winter days. I have never altered anything in this recipe - although I omit peas because, gross.
Full disclosure; Peter does not like this stew, but the thing is he doesn't like quinoa much, or corn, or avocados or pretty much any vegetable and I think sometimes he feels like a meal isn't a meal without some sort of meat in it. SO I think we can agree to disregard his feelings about it.
It means though, that I tend to make this when he is away - it lasts SOO long and I never tire of it.The list of ingredients is long - but you can easily edit them and it all comes together pretty quickly and easily.
Also, This is not a soup - it is by all means a stew - its incredibly hearty and filling.
- 2 Teaspoons vegetable/canola oil
- 1 Onion
- 1 Red Bell Pepper
- 5 Garlic Cloves
- 1 tbsp Paprika
- 2 tsp Coriander
- 1 ½ Ground Cumin
- 6 Cups of Vegetable Broth
- 1 Pound Potatoes (red works best, but I use any I have on hand)
- 1 Cup of Quinoa
- 1 Can of Corn (or cup frozen)
- 1/2 cup of peas (but just don't)
- 2 Tomatoes
- ½ Cilantro
- 1 Avocado
- Feta Cheese
- Heat oil in a Dutch oven and add Onion, Pepper and a pinch of salt, cook until softened about 8 minutes.
- Add Garlic, Paprika, Coriander and Cumin cook for 30 seconds then add broth, and potatoes and bring to a boil. Reduce to simmer and cook for 10 minutes.
- Stir in the quinoa and continue to simmer for 8 minutes, stir in corn and simmer until potatoes and quinoa are tender, about 5 minutes.
- Stir in the tomatoes and let heat through for about 2 minutes.
- Off heat, stir in the cilantro and season with salt and pepper. Garnish bowls with Avocado and Feta Cheese.
It's really good guys, and has a nice southwestern type of flair/flavour. Try it and let me know what you think!