Mexican Quinoa Stew

Serves: 4 Save

Ingredients (16)

  • 1 teaspoon coconut oil (I opted to use 1 tablespoon olive oil instead)
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, pressed or minced
  • 2 jalapeños, seeded and chopped
  • 3 1/2 cups water
  • 1 large can (28 ounces) diced tomatoes
  • 1 1/2 cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons fine sea salt
  • 1/2 cup quinoa (dry/uncooked)
  • 1/4 cup chopped fresh cilantro
  • 1/8 teaspoon cayenne pepper (for extra heat, optional)
  • Freshly ground black pepper
  • Optional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream...

Directions

Learn how to make this recipe at Cookie and Kate