Hearty Bolivian Quinoa and Vegetable Stew

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

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.

Prep: 15 min Cook: 40 min Serves 4 Latin American cuisine 320 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: 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.

Frequently asked questions

How long does Hearty Bolivian Quinoa and Vegetable Stew take to make?

Total time is about 55 minutes (15 min prep + 40 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 Hearty Bolivian Quinoa and Vegetable Stew?

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 quinoa from drying out.

Can I substitute ingredients in Hearty Bolivian Quinoa and Vegetable Stew?

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 Hearty Bolivian Quinoa and Vegetable Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Hearty Bolivian Quinoa and Vegetable Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes