Black Bean & Quinoa Vegetable Stew

Adapted from cookieandkate.com

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 3 carrots, chopped
• 4 cloves garlic, pressed or minced
• 2 jalapeños, seeded and chopped or 1 chipotle in adobo sauce
• 3 ½ cups water
• 1 (28 oz) can diced tomatoes
• 1 ½ cups cooked black beans or 1 (15 oz) can black beans, rinsed and drained
• ½ teaspoons ground cumin
• 2 teaspoons fine sea salt
• ½ cup uncooked quinoa
• ¼ cup chopped fresh cilantro
• ⅛ teaspoon cayenne pepper (for heat if not using chipotle in adobo)
• Freshly ground black pepper
• Optional garnishes extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream

---

1. In a 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.
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 for 30 minutes.