Quinoa and Potato Stew with Aji Verde

By Lauren Mitchell, Test Kitchen Director · 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.

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

Equipment for this recipe

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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.

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.