Creamy Quinoa, Corn, and Vegetable Stew (Vegan)

READY IN: 45mins
Recipe by Cleatuslives

This recipe is loosely based on 'R's hearty breakfast stew' at R Thomas Deluxe Grill, in Atlanta. It is highly versatile, sometimes I also put spinach and mushrooms in it, but I think there are many more possible additions. I'm not actually vegan, and I eat this for breakfast with chicken. I used to eat a lot of carbs for breakfast, albeit healthy ones, like whole grain breakfast muffins. Since I started eating this, I feel so much better in the morning, it is still filling but I have considerably more energy.

Top Review by Three Kids Make Me

I made quite a few changes to this based on what I had on hand (turkey stock and green beans instead of veg stock and peas) so I'm not going to star rate it yet. But the texture was very nice, it was quite comforting, and we really enjoyed it. I will make it as written soon!

Ingredients Nutrition

  • 1 (16 ounce) bag frozen corn, thawed
  • 1 small onion, diced
  • 1 medium carrot, diced
  • 1 tablespoon olive oil
  • 4 cups vegetable stock or 4 cups water
  • 1 tablespoon Herbamare herb seasoning salt (or to taste)
  • 12 cup quinoa
  • 12 cup frozen peas
  • 2 nori, shredded into small bits
  • 2 cups soymilk (rice or almond also works)
  • salt and pepper


  1. Blend corn until half pureed.
  2. In stockpot, sautee onion and carrot until the onion is transparent, about 5 minutes.
  3. Meanwhile, grind quinoa in a cuisinart or coffee grinder to a fine consistency.
  4. Add corn, vegetable stock and Herbamare and let simmer, uncovered, for 20 minutes.
  5. Add ground quinoa to pot, stirring frequently, for just a few minutes until it reaches a thick, porridge consistency.
  6. Add peas, nori, and soy milk and continue cooking until stew is heated through.
  7. Season with salt and pepper.

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