Creamy Quinoa, Corn, and Vegetable Stew (Vegan)

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“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.”

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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