Mexican Quinoa Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- 1 1/2 teaspoons ground cumin
- 3 1/2 cups water
- 1/4 cup chopped fresh cilantro
- freshly ground black pepper
- 1 medium yellow onion chopped
- 3 carrots chopped
- 2 celery stalks chopped
- 2 teaspoons fine sea salt
- 4 cloves garlic pressed or minced
- 1 teaspoon coconut oil (i opted to use 1 tablespoon olive oi
- 2 jalapeã±os seeded and chopped
- 1 large can (28 ounces) diced tomatoes
- 1 1/2 cups cooked black beans or 1 can (15 ounces) black bean rinsed and drained
- 1/2 cup quinoa (dry/uncooked)
- 1/8 teaspoon cayenne pepper (for extra heat optional)
- optional garnishes (my ideas): extra chopped cila small wedges of lime, diced avocado, crumbled tortilla chips, g
- Carbohydrate 11.1962910627198 g
- Cholesterol 0 mg
- Fat 0.464057625031144 g
- Fiber 2.83795811451754 g
- Protein 1.68682518762757 g
- Saturated Fat 0.0635906500008385 g
- Serving Size 1 1 to 6 serving (334g)
- Sodium 1225.63347500977 mg
- Sugar 8.35833294820227 g
- Trans Fat 0.10933522501144 g
- Calories 51 calories
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 (I may have overdone it a bit). 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.
