This hearty, fulfilling Vegetarian Mexican Stew is like a mix between a soup and a stew.  It has lots of great vegetables, black beans and quinoa to create a protein-packed meal.    Try it topped with diced avocado, cilantro and a dollop of plain Greek yogurt!

Vegetarian Mexican Quinoa Stew

Hearty and fulfilling!

Course Main Course
Cuisine Vegetarian and Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings


  • 1/2 tablespoon extra virgin olive oil
  • 1 onion diced
  • 2 stalks celery diced
  • 3 carrots diced
  • 1 small red bell pepper diced
  • 1 cup organic frozen corn
  • 4 garlic cloves minced
  • 1 jalapeno pepper seeded and diced small
  • 4 cups low-sodium vegetable broth
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can black beans rinsed and drained
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper add more if you like heat!
  • 1/4 cup fresh cilantro stems removed and leaves chopped
  • 1/2 cup dry quinoa
  • 2 limes juiced

Optional Toppings: diced avocado, cilantro, plain Greek yogurt, cheese, diced green onions


  1. Heat up a medium soup pot over medium heat.  Add olive oil.

  2. Add onion, celery, carrot, red pepper, garlic, jalapeno and corn.  Saute until soft, about 10 minutes.  

  3. Add broth, tomatoes, beans, cumin, cayenne pepper, salt, cilantro and quinoa.  Bring to a boil.  

  4. Lower heat to a simmer and cover pot.  Simmer for about 30 minutes.

  5. Sitr in the lime juice.  Taste and add more salt and pepper as needed.  

  6. Using an immersion blender, puree a little bit of the stew to add a thick texture.  You can also do this by putting a few cups of cooled stew into a blender, puree and then add back to the stew.  

  7. Enjoy topped with diced avocado and any other toppings you'd like!


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