Cooking Classy · by Jaclyn★ 4.8 (10)
Quinoa and Vegetable Stew
NUTRITION · PER SERVING55M COOK
CAL 19%·PRO 26%
CARBS 49G52% OF CAL
9G FIBER1G ADDED7G INTRINSIC32G OTHER8G TOTAL SUGAR
FAT 17G40% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Latin vegetable and quinoa stew with corn, potatoes, and bright seasonings. Nutritious and satisfying, with fresh garnishes of avocado and cilantro.
mainmexicansoup🫕 dutch ovengluten freevegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tbsp olive oil
- 1 onion, (chopped)
- 1 red bell pepper, (stemmed, seeded and cut into 1/2-inch pieces)
- 5 garlic, (minced)
- 1 Tbsp paprika
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 6 cups low-sodium vegetable broth, (then more as needed)
- 1 lb. red potatoes, (unpeeled, cut into 1/2-inch pieces)
- 1 cup white quinoa, (well rinsed and drained)
- 1 cup fresh or frozen corn
- 2 tomatoes, (cored and chopped coarse)
- 1 cup frozen peas
- Salt and pepper
- 4 oz queso fresco or feta cheese (crumbled)
- 1 avocado, (halved, pitted and diced)
- 1/2 cup minced fresh cilantro
At a glance
PER SERVING · TIME 55M
CAL 19%·PRO 26%
CARBS 49G52% OF CAL
9G FIBER1G ADDED7G INTRINSIC32G OTHER8G TOTAL SUGAR
FAT 17G40% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 466mg
- Total sugar
- 8g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1046mg
- Calcium
- 169mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 466MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.