It's almost time for soup season, so I'm stocking my fridge with this hearty and healthy quinoa and vegetable stew!

2 tbsp olive oil

1 onion, chopped

1 red bell pepper, seeded and cut into ½-inch pieces

5 garlic cloves, minced

1 tbsp paprika

2 tsp ground coriander

1½ tsp ground cumin

6 cups vegetable broth

1 lb red potatoes, peeled and cut into ½-inch pieces

1 cup white quinoa, rinsed

14 oz canned diced fire roasted tomatoes

1 lb frozen peas

salt and black pepper, to taste

8 oz monterey jack cheese, grated

½ cup minced fresh cilantro

Heat oil in a large heavy bottomed pot over medium heat until shimmering. Add in the onion and bell pepper and saute until softened, about 5-7 minutes. Stir in the garlic, paprika, coriander, and cumin. Cook until fragrant, about 30 seconds, stirring constantly. Stir in the broth and potatoes. Bring to a boil over high heat then lower to medium-low and simmer for 10 minutes.
Stir in the quinoa. Simmer for another 8 minutes. Stir in the tomatoes and peas. Return to a simmer and cook for another 5 minutes.
Season to taste with salt and black pepper. Serve topped with cheese and cilantro.