Quinoa and Vegetable Stew

Quinoa and Vegetable Stew

Serves 2, 7 SP per Serving

1 Tbsp Vegetable Oil

1 Small Onion

1/2 Red Bell Pepper

2 Garlic Cloves

1 Tsp Paprika

3/4 Tsp Ground Coriander

1/2 Tsp Ground Cumin

1/2 Cup Water

2 Cups Vegetable Broth (Chicken Broth could be substituted)

1 Red Potato

1/3 Cup Quinoa

1/3 Fresh or Frozen Corn (Canned Corn is fine too, be sure to drain well)

Salt and Pepper

3 Tbsp Cilantro

  • Heat oil in a saucepan and add onion, bell pepper, garlic, paprika, coriander, and cumin. Cook until vegetables are softened, about 5 min.
  • Stir in water, broth and add potato, simmer for about 10 min.
  • Stir in rinsed quinoa and simmer for about 8 min.
  • Add corn and simmer until everything is tender and season with salt and pepper.
  • Top with cilantro upon serving.

7 SP

This great recipe is quick, easy, and can be made ahead of time to pack for lunches, and it is only 7SP! It is packed with nutrition and a great option for anyone that doesn’t have much time during the week. I highly recommend making this in a big batch on the weekend and serving up during the week!