Quinoa and Vegetable Stew with Avocado and Cilantro

Name: Quinoa and Vegetable Stew with Avocado and Cilantro
Ingredients: 2 tablespoons, vegetable oil; 1 , medium onion, chopped medium; 1 , red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces; 5 , medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 1 tablespoon, paprika; 2 teaspoons, ground coriander; 1 1/2 teaspoons, ground cumin; 6 cups, vegetable broth; 1 pound, red potatoes (about 3 medium), scrubbed and cut into 1/2-inch pieces; 1 cup, quinoa, rinsed (see the illustration at right); 1 cup, fresh or frozen corn; 2 , medium tomatoes (about 12 ounces), cored and chopped coarse; 1 cup, frozen peas; , Salt and ground black pepper; 8 ounces, queso fresco or feta cheese, crumbled; 1 , medium avocado, pitted, peeled, and diced (see the illustrations on pages 44 and 46); 1/2 cup, minced fresh cilantro leaves

Appetizers
Main Courses
Grains
Vegetables

In countries along the Andean highlands, quinoa plays a starring role in many dishes. We set out to re-create one of our favorites.

SERVES 6 to 8

Quinoa and Vegetable Stew with Avocado and Cilantro

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