Mexican Quinoa Stew

Name: Mexican Quinoa Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 teaspoon coconut oil (I opted to use 1 tablespoon olive oil instead); 1 medium yellow onion, chopped; 2 celery stalks, chopped; 3 carrots, chopped; 4 cloves garlic, pressed or minced; 2 jalapeños, seeded and chopped; 3 ½ cups water; 1 large can (28 ounces) diced tomatoes; 1 ½ cups cooked black beans or 1 can (15 ounces) 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; ⅛ teaspoon cayenne pepper (for extra heat, optional); Freshly ground black pepper; Optional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream…

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.

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Cookie and Kate — Cookie and Kate

Ingredients

4 servings

1 teaspoon coconut oil (I opted to use 1 tablespoon olive oil instead)
1 medium yellow onion, chopped
2 celery stalks, chopped
3 carrots, chopped
4 cloves garlic, pressed or minced
2 jalapeños, seeded and chopped
3 ½ cups water
1 large can (28 ounces) diced tomatoes
1 ½ cups cooked black beans or 1 can (15 ounces) 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
⅛ teaspoon cayenne pepper (for extra heat, optional)
Freshly ground black pepper
Optional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream…

Steps

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.
Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). 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. 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).
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 (per serving)

Macronutrients

Calories24912% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 10.700

Per Serving Rp 2.675/serving

🏠 Save ~Rp 21.400 compared to buying!

📋 Price Breakdown (19% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
coconut oil	1 teaspoon	-	-
yellow onion	1 medium	-	-
celery stalks	2	-	-
carrots	3	-	-
garlic	4 cloves	-	-
jalapeños	2	-	-
½ cups water	3	-	-
can	1 large	Rp 25.000/kg	Rp 2.500
½ cups cooked black beans or 1 can	1	Rp 12.000/kg	Rp 1.200
½ teaspoons ground cumin	1	Rp 70.000/kg	Rp 7.000
fine sea salt	2 teaspoons	-	-
½ cup quinoa	-	-	-
¼ cup chopped fresh cilantro	-	-	-
⅛ teaspoon cayenne pepper	-	-	-
Freshly ground black pepper	-	-	-
Optional garnishes	-	-	-