You’re going to love this Mexican quinoa stew! It’s hearty, easy to make and tastes amazing. This soup recipe is vegan and gluten free.
Course Dinner
Cuisine Mexican
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4serves
Calories 249kcal
Ingredients
1tspcoconut oil
1yellow onionmedium, chopped
2celery stalkschopped
3carrotschopped
4garlic clovespressed or minced
2jalapeñosseeded and chopped
3 1/2cupswater
1large candiced tomatoes
1 1/2cupscooked black beansrinsed and drained
1 1/2tspground cumin
2tspfine sea salt
1/2cupquinoadry/uncooked
1/2cupfresh cilantrochopped
1/8tspcayenne pepperfor extra heat, optional
black pepperfreshly ground
Optional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream…
Instructions
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.