Mexican Quinoa Stew
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Cookie and Kate · by Cookie and Kate★ 4.9

Mexican Quinoa Stew

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 24%
CARBS 49G71% OF CAL
11G FIBER29G OTHER10G TOTAL SUGAR
FAT 4G13% OF CAL
1G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Mexican stew of quinoa, black beans, vegetables, and warming spices. Filling, aromatic, and vegetarian with cumin, jalapeño, and cilantro. A gluten-free dinner.

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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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…
PREP
15M
SODIUM
1763MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.