From Cookie and Kate
Mexican Quinoa Stew
- Time
- 40 min
- Makes
- 4
- Ingredients
- 16
11 things you may not have.
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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 ½ cups water
- 1 large can (28 ounces) diced tomatoes
- 1 ½ cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained
- 1 ½ teaspoons ground cumin
- 2 teaspoons fine sea salt
- ½ cup quinoa (dry/uncooked)
- ¼ cup chopped fresh cilantro
- ⅛ 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…
Nutrition · per serving
- Calories
- 249 kcal
- Fat
- 5.7 g
- Fiber
- 10.8 g
- Sugar
- 5.8 g
- Sodium
- 1191.7 mg
- Protein
- 10.5 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 41.1 g
- Saturated fat
- 0.8 g
As published by Cookie and Kate.
The method
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