I’ve shared a fair amount of quinoa soups but this Latin inspired Quinoa and Vegetable Stew is one of my new favorites! This hearty stew is packed with nutritious ingredients and bright fresh flavors. A healthy soup you’ll want all year round!

Quinoa and Vegetable Stew

The recipe comes from the new Cook’s Country One-Pan Wonders cookbook. I’ve been anticipating the release of this cookbook, you know how I love my one pan meals.

Plus, I’ve long been a fan of America’s Test Kitchen (the creators of this cookbook) so for me it’s a match meant to be.

This book if full of recipes that will get you excited about cooking dinner again and I love that they test and re-test each recipe until they’ve perfected it.

Plus, along the way they discover all the dos and dont’s and the hows and whys of each specific recipe.

One Pan Wonders Cookbook

The book is brimming with helpful tips and tricks you’d likely never pick up on your own.

Like for instance adding baking soda to the flank steak to help if brown better in the sheet pan Beef Fajitas recipe, or adding the more tender veggies to the center of the sheet pan since the edges cook hotter in the Roasted Chicken and Root Vegetables recipe.

I started bookmarking recipes I wanted to try in this book but pretty soon I realized I wanted to try most of them so there was no need in bookmarking.

It Includes 138 Recipes with Photos

Another thing I love about this cookbook is that each of the 138 recipes is paired with a simple yet beautiful photo so you can see what the finished product looks like. Photos are a must for recipes these days.

It just makes it so much more enticing to try something when there’s a tasty photo paired with the recipe.The book features recipes of all types, from Italian to Indian, to Mexican, to Asian and so on.

It also features a lot of classic recipes that are simplified to be prepared in one dish, whether it be a skillet, dutch oven, a sheet pan, roasting pan, baking dish or slow cooker.

Some recipes are quick weeknight friendly recipes while others do take a few hours to cook but I like the range because some are perfect for weekends. This is a cookbook I’d highly recommend. I thoroughly enjoyed this Quinoa and Vegetable Stew and I can’t wait to try more!

More Easy Soup Recipes You’ll Love

  • Chicken Stew
  • Slow Cooker Beef Stew
  • Vegetable Soup

4.80 from 10 votes Review Recipe

This is a hearty, veggie and quinoa packed Latin stew. It’s full of nutritious ingredients and bright fresh flavors! A healthy soup you’ll want all year round!

Servings: 6

Prep15 minutesCook40 minutesReady in: 55 minutes

Ingredients2 Tbsp olive oil1 onion, chopped1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces5 garlic, minced1 Tbsp paprika2 tsp ground coriander1 1/2 tsp ground cumin6 cups low-sodium vegetable broth, then more as needed1 lb. red potatoes, unpeeled, cut into 1/2-inch pieces1 cup white quinoa, well rinsed and drained1 cup fresh or frozen corn2 tomatoes, cored and chopped coarse1 cup frozen peasSalt and pepper4 oz queso fresco or feta cheese crumbled1 avocado, halved, pitted and diced1/2 cup minced fresh cilantro

InstructionsHeat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute until softened, about 5 minutes. Stir in garlic, paprika, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in broth and potatoes and bring to a boil over high heat. Reduce heat to medium-low (I covered the pot from this point on) and simmer gently for 10 minutes.Stir in quinoa and simmer for 8 minutes. Stir in corn (I actually waited to add corn until adding the peas since I used frozen corn) and simmer until potatoes and quinoa are just tender, about 5 - 7 minutes. Stir in tomatoes and peas and cook until warmed through, about 2 minutes.Remove from heat, season with salt and pepper to taste. Sprinkle each serving with queso fresco, avocado and cilantro before serving.

Notes Do not to omit the toppings as they are key to the flavor of this soup.

Stew can be refrigerated for up to 2 days, add additional broth as needed to thin sauce when reheating.

Recipe source: adapted from Cook’s Country One Pan Wonders Cookbook

Nutrition Facts Quinoa and Vegetable Stew

	Amount Per Serving

Calories 390 Calories from Fat 153

% Daily Value*

Fat 17g26%Saturated Fat 5g31%Cholesterol 13mg4%Sodium 301mg13%Potassium 1024mg29%Carbohydrates 52g17%Fiber 9g38%Sugar 7g8%Protein 13g26% Vitamin A 2081IU42%Vitamin C 55mg67%Calcium 158mg16%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: SoupCuisine: MexicanKeyword: Quinoa Soup Author: Jaclyn

4.80 from 10 votes

Review Recipe

Nutrition Facts Quinoa and Vegetable Stew

	Amount Per Serving

Calories 390 Calories from Fat 153

% Daily Value*

Fat 17g26%Saturated Fat 5g31%Cholesterol 13mg4%Sodium 301mg13%Potassium 1024mg29%Carbohydrates 52g17%Fiber 9g38%Sugar 7g8%Protein 13g26% Vitamin A 2081IU42%Vitamin C 55mg67%Calcium 158mg16%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Quinoa and Vegetable Stew

	Amount Per Serving

Calories 390 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Cholesterol 13mg4%

Sodium 301mg13%

Potassium 1024mg29%

Carbohydrates 52g17%

Fiber 9g38%

Sugar 7g8%

Protein 13g26%

Vitamin A 2081IU42%

Vitamin C 55mg67%

Calcium 158mg16%

Iron 4mg22%

  • Percent Daily Values are based on a 2000 calorie diet.

Course: SoupCuisine: MexicanKeyword: Quinoa Soup

Author: Jaclyn