Ingredients
1 tspcoconut oil or 1 tablespoon olive oil
1mediumyellow onionchopped
2stalks celerychopped
3pcscarrotschopped
4clovesgarlicpressed or minced
2pcsjalapeñosseeded and chopped
3 1/2cupswater
1candiced tomatoes
1 1/2cupcooked black beansrinsed and drained
1 1/2tspground cumin
2tspfine sea salt
1/2 cupquinoa dry or uncooked
1/4cupfresh cilantrochopped
1/8tspcayenne pepper for extra heat, optional
black pepperfreshly ground
cilantrochopped
limesmall wedges
avocadodiced
tortilla chipscrumbled
cheesegrated
sour cream
Preparation
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 for about 8 minutes.
Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro, and cayenne pepper. 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 for about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary.
Divide into bowls and serve with any garnishes that you like.
Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
