Andean Potato and Corn Stew with Quinoa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 30 min Serves 6 Ecuadorian cuisine 285 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Andean Potato and Corn Stew with Quinoa take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Andean Potato and Corn Stew with Quinoa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow potatoes from drying out.

Can I substitute ingredients in Andean Potato and Corn Stew with Quinoa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Andean Potato and Corn Stew with Quinoa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Andean Potato and Corn Stew with Quinoa?

Ecuadorian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes