Quinoa and Potato Stew with Aji Verde

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty Andean-inspired stew featuring tender potatoes and quinoa in a savory broth, finished with a vibrant green sauce for bright, herbaceous notes. This ecuadorian-inspired soups (vegetarian) ready in about 45 minutes pairs quinoa, medium potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 3.3 (9 ratings) Prep: 20 min Cook: 25 min Serves 4 Ecuadorian cuisine 450 cal/serving

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Ingredients

1 cup quinoa
2 medium potatoes
1 onion
2 cloves garlic
1 bell pepper
4 cups vegetable broth
2 tbsp olive oil
1 tsp oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup cilantro
1/2 cup parsley
1 jalapeño
2 tbsp lime juice
1/4 cup olive oil
1/4 tsp salt

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
Step 2: Add 1 diced bell pepper and 2 medium potatoes (peeled and diced into 1/2-inch cubes), and cook for 5 minutes, stirring occasionally, until the potatoes begin to soften.
Step 3: Stir in 1 cup rinsed quinoa, 4 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until the potatoes are tender and the quinoa is cooked.
Step 4: While the stew simmers, blend 1 cup fresh cilantro, 1/2 cup fresh parsley, 1 jalapeño (stemmed and seeded), 1/4 cup olive oil, 2 tbsp lime juice, and 1/4 tsp salt in a blender until smooth to make the aji verde sauce.
Step 5: Serve the stew hot, drizzling 1/4 cup of the aji verde sauce over each serving.

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Frequently asked questions

How long does Quinoa and Potato Stew with Aji Verde take to make?

Total time is about 45 minutes (20 min prep + 25 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 Quinoa and Potato Stew with Aji Verde?

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 Quinoa and Potato Stew with Aji Verde?

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 Quinoa and Potato Stew with Aji Verde 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 Quinoa and Potato Stew with Aji Verde 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.