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!
Ingredients
- 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
Directions
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Heat up a medium soup pot over medium heat. Add olive oil.
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Add onion, celery, carrot, red pepper, garlic, jalapeno and corn. Saute until soft, about 10 minutes.
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Add broth, tomatoes, beans, cumin, cayenne pepper, salt, cilantro and quinoa. Bring to a boil.
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Lower heat to a simmer and cover pot. Simmer for about 30 minutes.
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Sitr in the lime juice. Taste and add more salt and pepper as needed.
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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.
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Enjoy topped with diced avocado and any other toppings you'd like!
