Soups & Stewscookieandkate4.9
Mexican Quinoa Stew
You're going to love this Mexican quinoa stew! It's hearty, easy to make and tastes amazing. This soup recipe is vegan and gluten free. Recipe yields 4 large or 6 more modest bowls.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
1
In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about ⏱️ 8 minutes.
carrots, chopped3garlic, pressed or minced4 clovesjalapeños, seeded and chopped2
2
Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
3
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. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture (I may have overdone it a bit).
large can (28 ounces) diced tomatoes1½ cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained1
4
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.
Nutrition Facts
calories
249 calories
fat Content
5.7 g
fiber Content
10.8 g
sugar Content
5.8 g
sodium Content
1191.7 mg
protein Content
10.5 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
41.1 g
saturated Fat Content
0.8 g
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