South American Quinoa Stew (One Pot)

For my very first recipe on this site, I thought I'd share one of my family's new favorite meals: South American Quinoa Stew. This stew is easy to make, filling, and as if it could get any better, the whole recipe can be made in a half hour in ONE pot! All the flavors without a pile of dishes? I'm sold! For a fun twist, try topping it with crunchy corn chips, mmmn.

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Do you ever get the feeling that something is going to be an instant classic in your household? The first time we ate this dish, I knew it would be making a repeat appearance soon. I found myself craving the umami flavor and satisfying texture. After tweaking the recipe with a few personal preferences, now it's one of our go-to dinners. It also keeps beautifully as leftovers and heats up well in the microwave for a convenient, tasty lunch.

Since I'm not in the farmhouse yet, we're in a rental and I don't have my usual vegetable garden, so I mostly used ingredients from the grocery store, and you can too if you like. Alternatively, you could gather many of the main ingredients from your very own garden. The nice thing about this recipe is that it can be fresh-picked veggie heavy OR you can use canned ingredients, making it perfect for all seasons! Garden-fresh in the summer or pantry-friendly in the fall, you can enjoy this hearty stew all year round.

Tomatoes, cilantro, and chili peppers are easy to grow even in the smallest of spaces. Corn takes a bit more land, but some of you may be lucky enough to have homegrown corn, too! If not, no worries, you can use any corn for this recipe - white or yellow or calico, and it can be fresh, frozen or canned. I used chili powder tonight since I don't have pepper plants right now, but one thing I do recommend using fresh is cilantro. It's worth buying if you don't have any on hand; fresh herbs add so much flavor and the bright color is beautiful for garnish.

Store any leftovers in perfectly portioned 1-cup cubes, just enough for 1 bowl of stew, in my favorite handy-dandy Souper Cubes silicone freezer tray with lid.

Here is an Amazon link to the exact seasoning I used. However, I have found this cheaper in actual grocery stores. That said, if you are unable to get to a store or if you just prefer the convenience of shopping online, you may appreciate the direct link, so I provided it just in case!

One store-bought item I like, due to how much flavor it packs in such a small and affordable packet, is taco seasoning. Now, I may make the foray into creating my own taco seasoning soon. I bet it is simple to do, but I just haven't done it yet. So in the meantime, I use this organic version (pictured) from McCormick. It is a tasty and quick way to gently spice up many a dish!

Quick Tip:

Okay, I am OBSESSED with these handy little broth concentrate packets. They work like bouillon, adding a depth of flavor as if you've been standing over a hot stove all day, in a matter of moments. BUT they don't have the sodium, artificial ingredients, and MSG many bouillon cubes have. Plus, the brand I use is non-GMO, gluten-free, and all natural according to the packaging. We use these packets in many of our favorite family recipes to instantly up the flavor!

And finally, the star ingredient! Did you know that quinoa originates in South America? Natively grown in Peru and Bolivia, it makes sense that this super-food-ancient-grain-wonder-ingredient pairs perfectly with a South American flavor profile: tomatoes, corn/maize, chili peppers, and rich crema (or you can sour cream if you don't have crema on hand; in fact, I did that myself tonight!)

Quinoa has lots of protein, iron, and fiber, as well as a nice chew factor that makes it a vital staple for those who don't eat meat. It's a versatile ingredient appealing to chefs and home cooks alike; it can take on the flavors of whatever you cook with it, but it also has a lovely nutty taste by itself. Did I mention I'm a vegetarian/occasional pescatarian? Plant-based sources of protein and iron are always welcome in my diet. And so is food that actually tastes good, so my omnivore family can enjoy it with me. Welcome, Quinoa! Even my carnivorous husband loves this stew.

LEFTOVERS: To preserve your leftovers (IF you have any!), simply freeze or refrigerate, depending on how soon you plan to eat it. You can re-heat it stove top or in the microwave. Top with fresh sour cream or crema and a handful of corn chips if you have those on hand, or not, it's delicious either way as a day-two stew!

Well, let's get to cooking!

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SOUTH AMERICAN QUINOA STEW

Prep Time: 30 mins / Serves 4

RECIPE

2 Tbsp olive oil

1 small red onion, diced

Fresh cilantro, a few Tbsps chopped

15 oz corn (1 can, or 2 cups fresh)

1 tsp salt, dash of pepper

1 fresh chili pepper or 1 tsp dried chili powder

3 cups water

3/4 cup dried quinoa

15 oz crushed tomatoes (1 can, or 2 cups fresh)

1 vegetable broth concentrate packet (1/3 oz)

Organic taco seasoning

4 Tbsp crema or sour cream

1/2 cup shredded cheese (colby/jack/cheddar/mozzarella)

Crunchy corn chips

DIRECTIONS

1. Dice onion and chop cilantro. If using a fresh chili, remove seeds and finely dice.

2. Saute onion, corn, most of the cilantro, and fresh chili in olive oil on medium-high heat until the veggies get some color. Salt and pepper to taste.

3. Add water to deglaze the pot, then stir in quinoa, tomatoes, vegetable broth concentrate, taco seasoning. and dried chili powder if you didn't use a fresh chili already.

4. Bring to a boil then simmer for about 10-15 minutes or until quinoa is cooked through.

5. Ladle into four bowls, and top with the crema and shredded cheese split amongst the 4 portions. Garnish with remaining cilantro, and add a handful of corn chips just before serving. Enjoy!

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STEP-BY-STEP DIRECTIONS WITH PHOTOS

First, pour a chilled glass of wine, and admire the flowers my lovely husband gave me as a surprise. (Okay, I had to slip that in there. Thanks, honey!)

1. Now, down to business. Dice the red onion and cilantro. If using a fresh chili, remove the seeds and finely chop it.

2. In a saucepan (the only pot you need for this recipe), sauté the onion, corn, and most of the cilantro in 1 TBSP olive oil. Also add the fresh chili pepper IF you are using one. Cook on medium-high heat until the onions get a little color. Salt and pepper to taste.

3. Pour in the water to deglaze the pot. Add the quinoa, crushed tomatoes, vegetable flavor packet, and the taco seasoning. Add the chili powder IF you didn't use fresh chilis already.

4. Bring the pot to a boil, then reduce to a gentle simmer for about 15 minutes. Check to be sure the quinoa is cooked before you turn off the heat.

5. Serve up the stew in a bowl, and top with a dollop of crema or sour cream, shredded cheese (your choice what kind), and the rest of the cilantro.

Optional: Toss on a handful of corn chips. Unless you're on a diet, then you may want to skip the corn chips. Or not. Totally your call. Am I allegedly on a diet right now? Yes. Did I still eat the corn chips? Also yes.

Above: The indulgent version, packed with corn chips and crunch. Below: The lower-calorie version with no corn chips. Bonus, that will also lower your total sodium intake.

FINALLY, ENJOY each umami bite, complete with melty cheese, fresh cilantro, rich crema, savory tomatoes, chewy quinoa, and crunchy corn chips. Ahh my mouth is watering just thinking about it!

That's it, friends! South American Quinoa Stew. I hope you love it as much as we do. Please let me know your thoughts in the comments!

With Love,

Molly

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