Mexican Quinoa Stew

What's a better dish for the cooling temperatures than a thick, flavourful, hot soup. Trust us, this recipe won't let you down. It's easy to make, vegetarian, healthy, and last but not least.. Sooo tasty!

https://cookieandkate.com/mexican-quinoa-stew-recipe/#tasty-recipes-24232-jump-target

1 tsp coconut oilor olive oil

1 medium yellow onionchopped

2 celery stalkschopped

3 carrotschopped

4 cloves garlicpressed or minced

2 jalapenosseeded, chopped

3 ½ cups water

1 large can (28oz) diced tomatoes

1 ½ cups cooked black beans or 1 can black beans rinsed and drained

1 ½ tsp ground cumin

2 tsp fine sea salt

½ cup quinoadry/uncooked

¼ cup fresh cilantrochopped

⅛ tsp cayenne pepperoptional, for heat

Freshly ground black pepper

More optional garnishesextra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream

In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.

Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.

Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture

Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

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Mexican Quinoa Stew