INGREDIENTS

2 tablespoons vegetable oil
1 onion, chopped
1 red bell pepper, stemmed, seeded, and cut into
1/2-inch pieces
5 garlic cloves, minced
1 tablespoon paprika
2 teaspoons ground coriander
1 ½ teaspoons ground cumin
6 cups vegetable broth
1 pound 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
8 ounces queso fresco or feta cheese, crumbled (2
cups)
1 avocado, halved, pitted, and diced
½ cup minced fresh cilantro