Slow-Cooked Quinoa and Potato Stew with Aji Amarillo

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

A hearty Bolivian-inspired stew combining the nutty flavor of quinoa with tender potatoes and the bright heat of aji amarillo peppers. This Latin American-inspired vegan recipe (gluten free), ready in about 50 minutes, pairs quinoa, yellow potatoes, aji amarillo pepper paste 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
• 2 medium, peeled and cut into 1-inch cubes yellow potatoes
• 2 tbsp aji amarillo pepper paste
• 1 medium, diced onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear, then drain thoroughly.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
3. Step 3: Stir in 2 tbsp aji amarillo pepper paste, 1 tsp ground cumin, and 1/2 tsp dried oregano, cooking for 1 minute until the spices release their aroma.
4. Step 4: Add the 2 cups peeled and cubed yellow potatoes and the rinsed quinoa to the pot, stirring to combine.
5. Step 5: Pour in 4 cups vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a boil over high heat.
6. Step 6: Reduce heat to low, cover, and simmer for 25-30 minutes until potatoes are tender and quinoa has absorbed the liquid.
7. Step 7: Remove from heat and let stew rest covered for 5 minutes before serving. Garnish with 1/4 cup chopped fresh cilantro for a fresh finish.