Layered Quinoa and Potato Stew with Andean Spices

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A hearty Bolivian-inspired stew combining nutty quinoa and tender potatoes, enriched with aromatic Andean spices and fresh herbs. This Latin American-inspired vegan recipe (gluten free, vegetarian), ready in about 45 minutes, pairs quinoa, medium potatoes, 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, peeled and diced into 1-inch cubes medium potatoes
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp dried oregano
• 4 cups vegetable broth
• 1/4 cup, chopped fresh cilantro
• to taste salt
• to taste black pepper
• for serving lime wedges

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear; drain well.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until translucent and fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp dried oregano; cook for 1 minute until spices are aromatic.
4. Step 4: Add the rinsed quinoa and 3 peeled and diced medium potatoes (1-inch cubes) to the pot; stir to coat with spices.
5. Step 5: Pour in 4 cups vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until quinoa is fluffy and potatoes are tender.
6. Step 6: Season with salt and black pepper to taste, then stir in 1/4 cup chopped fresh cilantro.
7. Step 7: Serve hot with lime wedges on the side to squeeze over the stew, adding brightness and acidity.