1-First: heat the 2 tablespoons of olive oil in a Dutch oven over medium heat and sauté the 1 chopped onion and 1 stemmed and seeded bell pepper cut into 1/2-inch pieces for about 5 minutes until they soften. Then, add the 5 minced garlic cloves, 1 tablespoon paprika, 2 teaspoons coriander, and 1 1/2 teaspoons cumin, and cook for 30 seconds to let those spices bloom. Next, pour in the 6 cups of low-sodium vegetable broth and 1 pound of unpeeled red potatoes cut into 1/2-inch pieces, then bring it all to a boil.

2-Continuing the Cooking Process: Reduce the heat to medium-low and simmer for 10 minutes to get those potatoes tender. Stir in the 1 cup of well-rinsed and drained white quinoa and simmer for another 8 minutes. Add the 1 cup of fresh or frozen corn and keep simmering for 5 to 7 minutes until the potatoes and quinoa are just right tender but not mushy.

3-Finally: mix in the 2 cored and chopped coarse tomatoes and 1 cup of peas, and cook for 2 more minutes. Remove from heat, season with salt and pepper to taste, and top each serving with 4 ounces of crumbled queso fresco or feta cheese, 1 halved, pitted, and diced avocado, and 1/2 cup of minced fresh cilantro. It’s that simple, and the results are always worth it for the best flavor, those toppings make all the difference.