Quinoa and Black Bean Stew

It’s the perfect fuss-free weekday dinner, but it’s still impressive enough to serve at a casual dinner party.

There are a million versions of quinoa soup, but this incarnation is definitely the crème de la crème.

It’s spicy and comforting, and squeezing a little lime juice on top right before serving gives it some zip while the cilantro and avocado make it taste amazingly fresh while adding depth and texture. Packed with fiber, antioxidants and essential vitamins and minerals, it will keep you satisfied and energized.

Beautiful, spicy, and the perfect thickness.

Quinoa and Black Bean Stew

4 cups vegetable broth
1 cup water
1 28-ounce can of organic fire roasted diced tomatoes
1 6-ounce can organic tomato paste
1 16-ounce can organic black beans, rinsed and drained
2 medium zucchini, cut into slices
3 large carrots, peeled and into slices
2 stalks celery, diced
1 cup frozen corn
1 cup quinoa, rinsed
1 onion, diced
1 Tbs dijon mustard
1 Tbs chili powder
2 tsp. cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
1-2 avocados, 1 lime and chopped cilantro as garnish

Place a large pot or dutch oven over med-high heat. Add a dash of olive oil, diced onion, carrots, and celery. Sprinkle with sea salt and pepper and let cook, stirring occasionally, until the onion is translucent (about 5-7 minutes).

Then add canned tomatoes, tomato paste, vegetable broth, spices, whole grain mustard, and water. Stir, and taste, adding more sea salt as needed.

Next add drained black beans, corn and quinoa. Cover and cook another 20-30 minutes or until veggies and quinoa are fully cooked. Serve piping hot and garnish each bowl with avocado slices and chopped cilantro. Squeeze a bit of fresh lime juice on top for an added zip!