Andean Potato and Corn Stew with Quinoa

Name: Andean Potato and Corn Stew with Quinoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Ecuadorian
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

Hearty stew featuring earthy Andean potatoes, sweet corn, and nutty quinoa simmered in a savory broth.

Cuisine: Ecuadorian

Category: Vegetarian

Prep: 20 minutes. Cook: 30 minutes.

Serves 6.

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

Instructions

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.
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.
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.