Andean Potato and Corn Stew with Quinoa

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Hearty stew featuring earthy Andean potatoes, sweet corn, and nutty quinoa simmered in a savory broth. This Ecuadorian-inspired vegetarian recipe, ready in about 50 minutes, pairs yellow potatoes, fresh corn kernels, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 6, 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

• 2 cups yellow potatoes
• 1 cup fresh corn kernels
• 1/2 cup quinoa
• 1/2 cup onion
• 2 cloves garlic
• 4 cups chicken broth
• 1 tbsp dill
• 2 tbsp olive oil

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Instructions

1. Step 1: Dice 2 cups yellow potatoes into 1/2-inch cubes and set aside. Finely chop 1/2 cup onion and mince 2 garlic cloves. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, then add onion and garlic, sautéing for 3 minutes until softened and fragrant.
2. Step 2: Add 2 cups diced potatoes and 1 cup fresh corn kernels to the pot, stirring to coat in oil. Pour in 4 cups chicken broth, bring to a gentle simmer, and cook for 12 minutes until potatoes are fork-tender.
3. Step 3: Stir in 1/2 cup rinsed quinoa and 1 tbsp chopped dill, then simmer uncovered for 15 minutes until quinoa is cooked and broth has thickened slightly, stirring occasionally to prevent sticking.