Andean Quinoa and Vegetable Stew

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A hearty Bolivian-inspired stew combining nutty quinoa and fresh Andean vegetables simmered in a savory broth. This Latin American-inspired soup recipe (vegetarian, gluten free), ready in about 55 minutes, pairs quinoa, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 quinoa
• 3 cups water
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 2 medium, peeled and cubed potato
• 1 medium, chopped bell pepper
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup quinoa thoroughly under cold water and drain. In a medium saucepan, combine quinoa with 3 cups water, bring to a boil, then reduce heat to low and simmer covered for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 diced carrots, 2 cubed potatoes, and 1 chopped bell pepper to the pot. Sauté vegetables for 5 minutes until they begin to soften.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, and 1/2 tsp dried oregano, cooking for 2 minutes until the spices are aromatic and the tomato paste darkens slightly.
5. Step 5: Pour in 4 cups vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a simmer. Cover and cook for 20 minutes until vegetables are tender.
6. Step 6: Stir the cooked quinoa into the stew, mixing well to combine and heat through for 3 minutes. Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.