Aji de Guisantes with Quinoa and Charred Corn

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant Andean vegetable stew featuring fresh peas, charred corn, and protein-rich quinoa, inspired by Bolivia's ancestral agricultural traditions. This Bolivian-inspired vegetarian recipe, ready in about 40 minutes, pairs fresh green peas, sweet corn kernels, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup fresh green peas
• 1 cup sweet corn kernels
• 1/2 cup quinoa
• 1/2 cup diced yellow onion
• 2 cloves minced garlic
• 1/2 cup diced tomatoes
• 1 1/2 cups chicken broth
• 1/4 cup diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add yellow onion and garlic, sautéing for 3 minutes until softened but not browned.
2. Step 2: Add diced red bell pepper and cook for 2 more minutes until edges soften.
3. Step 3: Stir in fresh green peas, corn kernels, diced tomatoes, and 1/2 cup chicken broth. Bring to a simmer and cook for 5 minutes.
4. Step 4: Add quinoa, remaining 1 cup broth, salt, and black pepper. Cover and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
5. Step 5: Remove from heat, stir in fresh cilantro, and let rest for 5 minutes before serving.