Ingredients
2tbspolive oil
1onion,chopped
1red bell pepper,stemmed, seeded and cut into ½-inch pieces
5garlic,minced
1tbsppaprika
2tspground coriander
1½tspground cumin
6cupslow-sodium vegetable broth,then more as needed
1lbred potatoes,unpeeled, cut into ½-inch pieces
1cupwhite quinoa,well rinsed and drained
1cupfresh corn,or frozen corn
2tomatoes,cored and chopped coarse
1cupfrozen peas
salt and pepper
4ozqueso fresco,or feta cheese, crumbled
1avocado,halved, pitted and diced
½cupfresh cilantro,minced
Preparation
Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute for about 5 minutes until softened.
Stir in garlic, paprika, coriander, and cumin and cook for about 30 seconds, until fragrant. Stir in broth and potatoes and bring to a boil over high heat.
Reduce heat to medium-low and simmer gently for 10 minutes.
Stir in quinoa and simmer for 8 minutes. Stir in corn and simmer for about 5 to 7 minutes, until potatoes and quinoa are just tender.
Stir in tomatoes and peas and cook for about 2 minutes, until warmed through.
Remove from heat, season with salt and pepper to taste.
Sprinkle each serving with queso fresco, avocado and cilantro before serving.
