Peruvian Quinoa Stew
This hearty vegan stew features quinoa and a vibrant blend of vegetables in a savory broth. A traditional Peruvian sofrito forms the flavorful base, making for a comforting and nutritious meal. It's perfect for a satisfying dinner.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 358 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 170 gquinoa, rinsed
- 2 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 2 tbspaji amarillo paste
- 1 tspcumin, ground
- 4 cupvegetable broth
- 2 pcspotato, peeled and diced
- 1 pcscarrot, diced
- 1 cupgreen pea, fresh or frozen
- 2 cupspinach, roughly chopped
- 1 tspsalt
- 0.5 tspblack pepper, ground
garnish
- 0.25 cupcilantro, fresh, chopped
Equipment
ladle · fine-mesh sieve · cutting board · knife · large pot
The method
Step by step
- 1
Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve, then set aside.
About 2 min
Cook’s note: Rinsing removes saponins, which can make quinoa taste bitter.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 3
Add the yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
About 7 min
- 4
Stir in the garlic, aji amarillo paste, and cumin. Cook for another 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 5
Pour in the vegetable broth and bring the mixture to a boil.
About 5 min
- 6
Add the rinsed quinoa, potatoes, and carrots to the pot. Season with salt and black pepper.
About 1 min
- 7
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the quinoa is cooked and the vegetables are tender.
About 20 min
Cook’s note: Check occasionally to ensure there's enough liquid; add a splash more broth if needed.
- 8
Stir in the green peas and spinach. Cook for an additional 2-3 minutes, until the spinach has wilted and the peas are heated through.
About 3 min
- 9
Taste and adjust seasoning as needed.
- 10
Ladle the stew into bowls and garnish with fresh chopped cilantro before serving.
About 1 min
Per serving
Nutrition
- Calories
- 358kcal
- Protein
- 11.9g
- Carbs
- 55.6g
- Fat
- 10.3g
- Fibre
- 8.5g
- Sugar
- 6.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stew in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it's too thick.
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