Argentinian Quinoa Stew

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup quinoa, rinsed
• •2 tbsp olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 red bell pepper, diced
• •1 zucchini, chopped
• •1 cup corn kernels (fresh or frozen)
• •1 can (15 oz) diced tomatoes
• •1 tsp ground cumin
• •1 tsp smoked paprika
• •1/2 tsp chili powder
• •Salt and pepper to taste
• •2 cups vegetable broth
• •1 cup spinach, chopped
• •Fresh cilantro or parsley for garnish (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add diced onion and minced garlic. Sauté until onion is translucent, about 3-4 minutes.

3. 3

   Stir in the red bell pepper, zucchini, and corn. Cook for another 5 minutes, stirring occasionally.

4. 4

   Add the rinsed quinoa, diced tomatoes with their juice, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.

5. 5

   Pour in the vegetable broth and bring to a boil.

6. 6

   Once boiling, reduce heat to low and cover. Simmer for 20 minutes or until quinoa and vegetables are tender.

7. 7

   Remove from heat and stir in chopped spinach until wilted.

8. 8

   Serve hot, garnished with fresh cilantro or parsley if desired.