Quinoa and Vegetable Stew

America's Test Kitchen's Julia Colin Davison believes that a Dutch oven is a kitchen essential for cooking stews and chilis with ease. Try out this quinoa stew recipe in your Dutch oven for a quick and easy one-pot meal.

2 tbsp Vegetable oil
1 Onion (chopped)
1 Red bell pepper (stemmed, seeded, and cut into 1/2 inch pieces)
5 Garlic cloves (minced)
1 tbsp Paprika
2 tsp Ground coriander
1 1/2 tsp Ground cumin
6 cups Vegetable broth
1 lb Red potatoes (unpeeled, cut into 1/2 inch pieces)
1 cup Prewashed white quinoa
1 cup Fresh or frozen corn
2 Tomatoes (cored and chopped coarse)
1 cup Frozen peas
Salt and pepper
2 cups Queso fresco or feta cheese (crumbled)
1 Avocado (halved, pitted, and diced)
1/2 cup Minced fresh cilantro

Heat oil in Dutch oven over medium heat. Add onion and bell pepper and cook until softened, five to seven minutes. Stir in garlic, paprika, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in broth and potatoes and bring to boil over high heat. Reduce heat to medium-low and simmer gently for 10 minutes.

Stir in quinoa and simmer for eight minutes. Stir in corn and simmer until potatoes and quinoa are just tender, five to seven minutes. Stir in tomatoes and peas and cook until heated through, about two minutes.

Off heat, season with salt and pepper to taste (Stew can be refrigerated for up to two days; add additional broth as needed to loosen sauce when reheating). Sprinkle individual portions with queso fresco, ­avocado, and cilantro before serving.