Dinner Quinoa Stew

Cook time: 25 minutes

Ingredients for 4 to 6 servings

Coconut oil – 1 tsp.

Yellow onion – 1 medium, chopped

Celery stalks – 2, chopped

Carrots – 3, chopped

Garlic – 4 cloves, minced

Jalapenos – 2, seeded and chopped

Water – 3 ½ cups

Diced tomatoes – 1 large can ( 28 ounces)

Black beans – 1 can ( 15 ounces), rinsed and drained

Ground cumin – 1 ½ tsp.

Fine sea salt – 2 tsp.

Quinoa – ½ cup (dry/uncooked)

Chopped fresh cilantro – ¼ cup

Cayenne pepper – 1/8 tsp.

Freshly ground black pepper

Optional garnishes – crumbled tortilla chips, diced avocado, small

lime wedges, chopped cilantro

Method

1. Heat the oil over medium heat in a medium Dutch oven. Add the jalapenos, garlic, carrots, celery, and onion. Sauté for 8 minutes or until tender.

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

3. Once boiling, lower the heat and cover the pot. Let the soup simmer

for 15 minutes or until quinoa is tender. Once the quinoa is tender, season with salt and pepper to taste. 4. Garnish and serve.