Quinoa Stew with Corn and Beans

Ingredients

• 1 red bell pepper
• 200 g Green beans
• 200 g mostly firm potatoes
• 1 onion
• 2 tbsp Rapeseed oil
• 400 g passata (canned)
• 600 ml Vegetable Broth
• 150 g quinoa
• 1 can corn (280 g drained weight)
• Salt
• pepper (ground)
• 1 tsp smoked paprika powder
• 1 tsp ground cumin

Instructions

1. 1.

   Wash, trim and dice the bell pepper. Wash, trim and cut the green beans into small pieces. Peel and cube the potatoes. Peel and finely chop the onion. Sauté in hot oil until translucent, then add the passata and broth. Add the potatoes and simmer for about 5 minutes. Rinse the quinoa under hot water in a sieve and add it to the pot. Cook for another 15 minutes. After about 5 minutes, add the green beans and drained corn. If needed, add more broth and season the soup with salt, pepper, paprika and cumin.