
Mexican Quinoa Stew
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