Stewed Bolivian Quinoa with Andean Vegetables

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A hearty, nutritious stew featuring quinoa and vibrant Andean vegetables simmered with traditional spices for a comforting meal. This Latin American-inspired vegan recipe, 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
• 3, minced garlic cloves
• 1 large, diced carrot
• 1 medium, diced red bell pepper
• 1 cup diced tomatoes
• 1 medium, peeled and diced potato
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear, then drain.
2. Step 2: In a medium pot, bring 2 cups water to a boil; add the rinsed quinoa and simmer uncovered for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: Meanwhile, heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves; sauté for 3-4 minutes until translucent and fragrant.
4. Step 4: Add 1 diced carrot, 1 diced red bell pepper, and 1 diced potato to the saucepan; cook for 5 minutes, stirring occasionally until the vegetables start to soften.
5. Step 5: Stir in 1 cup diced tomatoes, 1 tsp cumin powder, and 1 tsp smoked paprika; cook for 2 minutes until the spices are fragrant.
6. Step 6: Pour in 2 cups vegetable broth, add 1 tsp salt and 1/2 tsp black pepper, bring to a simmer, and cover. Cook for 15 minutes until potatoes are tender.
7. Step 7: Fold in the cooked quinoa and cook uncovered for an additional 3-5 minutes until heated through and slightly thickened.
8. Step 8: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.