Let’s Stew on This

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!

Quinoa Stew

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.