Peruvian Quinoa Stew – Garden Vegetable Quinoa (Quinua a la Jardinera)

Name: Peruvian Quinoa Stew – Garden Vegetable Quinoa (Quinua a la Jardinera)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Peruvian
Ingredients: 1 cup quinoa, rinsed; 2 carrots, diced; 1 cup fresh or frozen green peas; 2 tomatoes, chopped; 1 onion, finely chopped; 2 cloves garlic, minced; 3 cups vegetable broth; 2 tbsp olive oil; 1 tsp ground cumin; Fresh parsley and salt, to taste

A protein- and fiber-packed Peruvian stew of quinoa simmered with carrots, peas, tomato and fresh herbs, fully vegan.

Total: 40 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 380 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 26, 2026

In short

Peruvian Quinoa Stew – Garden Vegetable Quinoa (Quinua a la Jardinera) contains 380 calories per serving: 13 g protein, 58 g carbohydrate and 11 g fat. It takes 40 minutes in total and makes 2 servings.

About this recipe

Quinua a la Jardinera is a traditional stew that pairs Peru's nourishing staple grain with colorful garden vegetables. Thanks to quinoa being a complete protein, it makes a satisfying, vegan and gluten-free meal all on its own.

Method

1
Rinse the quinoa well under cold water and drain.
2
Heat the olive oil in a pot and sauté the onion and garlic until fragrant.
3
Add the carrots and cook for 3-4 minutes.
4
Stir in the tomatoes and cumin and cook for 2 minutes.
5
Add the quinoa and vegetable broth and bring to a boil.
6
Reduce the heat, cover and simmer for 15 minutes.
7
Add the peas, cook 5 more minutes, then garnish with parsley and serve.

Tips

Rinse the quinoa thoroughly to remove its bitter saponins.
Squeeze a little lime over it before serving for an authentic Peruvian flavor.
Store leftovers in the fridge for up to 3 days; it thickens as it sits.

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