Spicy Quinoa Stew

I love that this recipe appeals to nearly every diet. Carnivores....add a meat of choice. Vegetarians...add some cheese. Vegans....follow the recipe as is!  However you eat it, it'll warm you from the inside out and it's so healthy that you won't feel guilty about going back for a second bowl. Or a third.

Ingredients
1 teaspoon coconut or olive oil
1 medim yellow onion, chopped
2 celery stalks, chopped
3 carrots, chopped
4-5 cloves of garlic, minced or grated
2 jalapenos, seeded if you don't want heat, and chopped
3 1/2 cups water
1 large can of diced tomatoes (28 ounce can)
1 can of black beans, rinsed and drained (15 ounce can)
1 1/2 teaspoons ground cumin
2 teaspoons fine sea salt
1/2 cup quinoa, dry and uncooked
1/4 cup chopped fresh cilantro
1/8 teaspoon cayenne pepper
freshly ground pepper

Garnishes
Cilantro, lime, radishes, pico, avodaco or guacamole, chips, cheese, sour cream, crema, whatever your little heart desires

In a medium dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapenos. Completely seed your jalapenos if you don't want the heat. Don't seed them if you DO want the heat. Saute until the veggies are tender, about 8 minutes.

Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro, and cayenne. 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 15-20 minutes. Once the quinoa is tender, add more salt and pepper to taste if necessary.

You can serve it this way or puree it a bit in a blender or with an immersion blender. That's how I prefer to do it. I like a smoother and less chunky consistency, so I blend it really well.

Serve with your favorite garnish! I opt for avocado, radishes, and some pico with mine.