How To Make Mexican Quinoa Stew
Have a hearty and filling Mexican quinoa stew as a reward for your busy days. It is easy to make and is filled with the flavorful taste of herbs and spices.
Serves:
Ingredients
- 1 tspcoconut oil or 1 tablespoon olive oil
- 1mediumyellow onionchopped
- 2stalks celerychopped
- 3pcscarrotschopped
- 4clovesgarlicpressed or minced
- 2pcsjalapeñosseeded and chopped
- 3 1/2cupswater
- 1candiced tomatoes
- 1 1/2cupcooked black beansrinsed and drained
- 1 1/2tspground cumin
- 2tspfine sea salt
- 1/2 cupquinoa dry or uncooked
- 1/4cupfresh cilantrochopped
- 1/8tspcayenne pepper for extra heat, optional
- black pepperfreshly ground
For Garnish (optional)
- cilantrochopped
- limesmall wedges
- avocadodiced
- tortilla chipscrumbled
- cheesegrated
- sour cream
Instructions
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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 for about 8 minutes.
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Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro, and cayenne pepper. Season with pepper and bring the soup to a boil.
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Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender for about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary.
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Divide into bowls and serve with any garnishes that you like.
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Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Nutrition
- Calories: 817.97kcal
- Fat: 15.86g
- Saturated Fat: 5.29g
- Monounsaturated Fat: 3.22g
- Polyunsaturated Fat: 6.04g
- Carbohydrates: 141.05g
- Fiber: 22.62g
- Sugar: 5.91g
- Protein: 31.98g
- Sodium: 1240.05mg
- Calcium: 189.05mg
- Potassium: 1661.90mg
- Iron: 10.78mg
- Vitamin A: 428.97µg
- Vitamin C: 34.31mg
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