Quinoa and Potato Stew with Aji Verde

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 soup recipe (vegetarian), ready in about 45 minutes, pairs quinoa, 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.

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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Serve the stew hot, drizzling 1/4 cup of the aji verde sauce over each serving.