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