Peruvian Quinoa and Vegetable Stew

This hearty Peruvian-inspired stew features nutrient-packed quinoa and a vibrant medley of vegetables simmered in aromatic spices. It's a wholesome, warming dish with a delightful depth of flavors, perfect for a comforting vegan dinner.

Ingredients

• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1 cup corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until transparent, about 5 minutes.
2. Add carrots, celery, and red bell pepper; cook for another 5 minutes, stirring occasionally.
3. Stir in the quinoa, vegetable broth, corn, cumin, smoked paprika, turmeric, salt, and pepper. Bring to a boil.
4. Reduce heat to low and let it simmer for 25-30 minutes, or until quinoa is cooked and vegetables are tender.
5. Adjust seasoning as desired and garnish with fresh cilantro before serving.

Health Benefits

• Quinoa is a complete source of plant protein, providing all nine essential amino acids.
• Rich in vitamins and antioxidants from a variety of vegetables.
• Naturally gluten-free and low in calories, aiding weight management.

Nutrition Facts

Calories: 250 | Protein: 8g | Carbs: 45g | Fat: 5g | Fiber: 8g | Sugar: 6g