Spiced Quinoa and Aymara-Inspired Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A hearty stew featuring quinoa with traditional Andean spices and seasonal vegetables, inspired by Bolivia’s Aymara culinary heritage. This latin american-inspired vegetarian (vegetarian, gluten free) ready in about 50 minutes pairs quinoa, water, olive oil 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 cups water
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, peeled and diced carrot
• 1 medium, diced red bell pepper
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until clear, then combine with 2 cups water in a medium pot. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 4 minutes until translucent.
3. Step 3: Add 2 diced carrots, 1 diced red bell pepper, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and garlic is fragrant.
4. Step 4: Stir in 1 tsp ground cumin, 1 tsp paprika, and 1/2 tsp dried oregano. Cook for 1 minute until spices toast and release aroma.
5. Step 5: Pour in 1 can (14 oz) diced tomatoes and 2 cups vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes to thicken.
6. Step 6: Add the cooked quinoa, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir well and cook for an additional 5 minutes to meld flavors.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro for brightness before serving.