Ingredients

• 2 tablespoons olive oil
• 1 medium-size onion, chopped
• 2 red bell peppers, cut into small cubes
• 5 garlic cloves, minced
• 1 tablespoon paprika
• 2 teaspoons coriander
• 2 teaspoons cumin
• 6 cups vegetable broth
• 1 pound sweet or red potatoes, cut into small cubes
• 1 cup white quinoa, washed thoroughly
• 1-2 cup fresh or frozen corn
• 1-2 cup frozen peas
• 1 cup frozen pearl onions
• 1 (14 oz. ) can diced tomatoes
• 1 avocado, cut into small cubes
• handful of fresh cilantro

1. Heat olive oil in a Dutch oven (or any other large, heavy bottom pot). Add in the onion and bell pepper. Cook, stirring frequently, until translucent, 7-8 minutes.
2. Stir in the garlic, paprika, coriander, and cumin. Cook, stirring constantly for 30 seconds or so.
3. Add in the broth, tomatoes and potatoes. Bring it to a boil. Turn down the heat to medium-low and let it simmer 10-12 minutes.
4. Stir in the quinoa and let it simmer for 8-10 minutes until both the potatoes and quinoa are cooked.
5. Stir in the frozen vegetables and let it simmer for 5 minutes.
6. Ladle it in large bowls and garnish each bowl with avocado and cilantro before serving.