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Gather · then cook
Metric
US
Mexican Quinoa Stew
Scaled for 4 portions · 4 steps
1 tsp
coconut oil (I opted to use 1 tablespoon olive oil instead)
1
medium yellow onion, chopped
2
celery stalks, chopped
3
carrots, chopped
4 clove
garlic, pressed or minced
2
jalapeños, seeded and chopped
3.5 cup
water
1
large can (28 ounces) diced tomatoes
1.5 cup
cooked black beans or 1 can (15 ounces) black beans, rinsed and drained
1.5 tsp
ground cumin
2 tsp
fine sea salt
0.5 cup
quinoa (dry/uncooked)
0.25 cup
chopped fresh cilantro
0.13 tsp
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…
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