Slow-Cooked Quinoa and Potato Stew with Aji Amarillo
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 (gluten free) ready in about 50 minutes pairs quinoa, aji amarillo pepper paste, medium, diced onion 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 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, 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup quinoa under cold water until water runs clear, then drain thoroughly.
- 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.
- 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.
- Step 4: Add the 2 cups peeled and cubed yellow potatoes and the rinsed quinoa to the pot, stirring to combine.
- 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.
- Step 6: Reduce heat to low, cover, and simmer for 25-30 minutes until potatoes are tender and quinoa has absorbed the liquid.
- 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.
Frequently asked questions
How long does Slow-Cooked Quinoa and Potato Stew with Aji Amarillo 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 Slow-Cooked Quinoa and Potato Stew with Aji Amarillo?
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 Slow-Cooked Quinoa and Potato Stew with Aji Amarillo?
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 Slow-Cooked Quinoa and Potato Stew with Aji Amarillo 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 Slow-Cooked Quinoa and Potato Stew with Aji Amarillo gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
