Ingredients
2 T vegetable oil
1 medium onion, chopped
1 red pepper, chopped
4 garlic cloves, minced or pressed
1 T paprika
2 tsp. ground coriander
1 tsp. ground cumin
6 cups chicken or vegetable broth (using vegetable broth will make the dish vegetarian)
1 lb. red potatoes (about 3 medium), scrubbed and cut into ½ inch pieces
1 cup quinoa, rinsed well
1 cup fresh or frozen corn
2 medium tomatoes, cored and chopped
1 cup frozen peas
salt and pepper
8 ounces queso fresco or feta cheese, crumbled
1 ripe avocado, diced
½ cup minced fresh cilantro
Preparation
Heat the oil in a large Dutch oven over medium heat. Add the onion and pepper and cook about 5-7 minutes. Stir in the garlic, paprika, coriander and cumin and cook until fragrant, about 1 minute.
Stir in the broth and potatoes and bring to a boil. Reduce the heat and let simmer for about 10 minutes.
Stir in the quinoa and continue to simmer for about 8 minutes. Stir in the corn and cook the mixture until the pot
