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Recipe of the Week: A one-pot Peruvian dish with summer vegetables, quinoa

Addie Broyles
This Peruvian-inspired quinoa dish includes zucchini, potatoes and corn. [Contributed by Bill Milne]

Summer continues well into September in Texas, and so do the dishes that include some variation of corn, zucchini, tomato and peppers.

This Peruvian quinoa dish from ""One Pot Recipes: Meals for Your Slow Cooker, Pressure Cooker, Dutch Oven, Sheet Pan, Skillet and More" by Ellen Brown (Sterling Epicure, $24.95) can be served like a stew, as the author suggests, or you can strain off most of the liquid and serve it warm or at room temperature as a vegetable-heavy main dish. She also suggests adding cubes of chicken thighs if you would like to make it with meat.

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Peruvian Vegetable and Quinoa Stew

Quinoa has sprinted to the front of the grain gang because it’s gluten-free, cooks quickly and contains more nutrients than white rice. It’s almost nutty flavor takes well to myriad seasonings, as in this savory stew with a rainbow of vegetables. The stew can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, adding more stock as needed, because the stew thickens as it sits. You can add 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces, to the Dutch oven along with the onion and bell pepper, and substitute chicken stock for the vegetable stock.

— Ellen Brown

1 cup red quinoa, dried

2 ears fresh corn

2 tablespoons olive oil

1 medium red onion, diced

1 orange or red bell pepper, seeds and ribs removed, diced

3 garlic cloves, minced

1 tablespoon smoked Spanish paprika

1 tablespoon ground coriander

2 teaspoons ground cumin

6 cups vegetable stock (homemade or store-bought)

1 pound red-skinned potatoes, cut into 3/4-inch pieces

Salt and freshly ground black pepper, to taste

1 medium zucchini, diced

3 ripe plum tomatoes, cored, seeded and diced

1/4 pound queso fresco, crumbled, for serving

1 avocado, diced, for serving

1/2 cup chopped fresh cilantro, for serving

Place the quinoa in a strainer and rinse it well under cold running water. Set aside. Cut the kernels off the corn, reserving the cobs. Heat the oil in the Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring frequently, for 5 to 6 minutes, or until the vegetables soften. Stir in the garlic, paprika, coriander and cumin and cook, stirring constantly, for 30 seconds.

Stir in the stock and potatoes, season with salt and pepper and add the corncobs. Bring to a boil over high heat and then reduce the heat to low and simmer the mixture for 10 minutes. Remove and discard the corncobs and stir in the quinoa.

Bring the mixture back to a boil and simmer for 8 minutes. Add the zucchini and tomatoes and cook for 5 minutes, then add the corn kernels and cook for an additional 2 minutes. Adjust the seasoning and ladle the stew into low bowls, topping each serving with queso fresco, avocado and cilantro. Serve immediately. Serves 4 to 6.

— From "One Pot Recipes: Meals for Your Slow Cooker, Pressure Cooker, Dutch Oven, Sheet Pan, Skillet and More" by Ellen Brown (Sterling Epicure, $24.95)