Hearty Bolivian Quinoa and Vegetable Stew

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A nourishing and vibrant stew combining nutty quinoa with fresh Andean vegetables for a warming vegetarian meal. This Latin American-inspired vegetarian recipe, 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 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 quinoa
• 2 1/2 cups water
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 2 medium, diced carrot
• 1 medium, diced red bell pepper
• 2 medium, chopped tomato
• 2 medium, peeled and diced potato
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/2 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. In a medium saucepan, bring 2 1/2 cups water to a boil, add rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sauté for 4-5 minutes until fragrant and translucent.
3. Step 3: Add 2 diced carrots, 1 diced red bell pepper, and 2 chopped tomatoes to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften.
4. Step 4: Stir in 2 diced peeled potatoes, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes until potatoes are tender.
5. Step 5: Gently fold in the cooked quinoa and simmer for an additional 5 minutes to combine flavors.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving hot.