Name: Mexican Quinoa Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 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...