It’s cold outside and we are looking for ways to keep warm. This stew is hearty, easy to make and tastes amazing. Plus it’s vegan and gluten free. Enjoy!
Recipe yields 4 or 6 bowls
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 organic celery stalks, chopped
- 3 organic carrots, chopped
- 4 cloves garlic, minced
- 3 ½ cups filtered water
- 1 large can (28 ounces) organic diced tomatoes
- 1 can (15 ounces) organic 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
- Freshly ground black pepper
- Optional garnishes: lime wedges, diced avocado, grated cheese, sour cream
- In a medium soup pot, warm the olive oil over medium heat. Add the onion, celery, carrots and garlic. Sauté until the vegetables are tender, about 8 minutes.
- Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro. 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.
- 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.