This Peruvian Quinoa Stew is Hearty and Vegan | alive - alive magazine

Ingredients

• 1 Tbsp coconut oil
• ½ large white onion, diced
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• ¾ lb purple, red and/or yellow baby potatoes, cut into ½ in dice (about 2 cups)
• ½ cup quinoa
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp ground turmeric
• ½ tsp ground black pepper
• ½ lb butternut squash, peeled and cut into ½ in dice (about 2 cups)
• 4 cups vegetable broth
• Sea salt, to taste
• 1 avocado, chopped
• ¼ cup chopped fresh cilantro