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Mexican Quinoa Stew

Cookie and Kate
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

3

Carrots

2

Celery stalks

1/4 cup

Cilantro, fresh

4 cloves

Garlic

2

Jalapenos

1

large can Tomatoes

1

Yellow onion, medium

1/2 cup

Quinoa, dry

1

Black pepper, Freshly ground

1/8 tsp

Cayenne pepper

2 tsp

Sea salt, fine

1 tsp

Coconut oil

1 1/2 tsp

Cumin, ground

3 1/2 cups

Water

1 1/2 cups

Cooked black beans or 1 can (15 ounces) black beans, rinsed and drained