Quinoa and Vegetable Stew with Andean Herbs
A hearty, earthy stew featuring quinoa and Andean vegetables, simmered with fresh herbs for a comforting meal. This bolivian-inspired vegetarian ready in about 50 minutes pairs rinsed quinoa, vegetable broth, medium, diced (1/2 inch cubes) potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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, rinsed quinoa
- 2 cups vegetable broth
- 1 medium, diced (1/2 inch cubes) potatoes
- 1 medium, diced carrots
- 1 cup (fresh or frozen) corn kernels
- 1/2 cup, diced onion
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1/4 cup, chopped cilantro
- 1/4 cup, fresh or 1 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and cook 3 minutes until softened. Add 2 minced garlic cloves and cook 1 minute until fragrant.
- Step 2: Stir in 1 cup rinsed quinoa, 1 medium diced potato, 1 medium diced carrot, 1 cup corn kernels, 2 cups vegetable broth, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp cumin, and 1/4 cup fresh cilantro. Bring to a gentle boil.
- Step 3: Reduce heat to low, cover, and simmer 25 minutes until quinoa is tender and vegetables are soft, stirring once halfway. Remove lid and stir in 1/4 cup fresh oregano and 1 tbsp lime juice.
- Step 4: Simmer uncovered 5 more minutes to thicken slightly. Taste and adjust seasoning with additional salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quinoa and Vegetable Stew with Andean Herbs take to make?
Total time is about 50 minutes (15 min prep + 35 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 Vegetable Stew with Andean Herbs?
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 rinsed quinoa from drying out.
Can I substitute ingredients in Quinoa and Vegetable Stew with Andean Herbs?
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 Vegetable Stew with Andean Herbs 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.
What goes well with Quinoa and Vegetable Stew with Andean Herbs?
Bolivian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
