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Mexican Quinoa Stew

Romel Bruno
Prep Time:
10 mins
Servings:
6-8
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(127)

Chef notes

Hold up! Step back from the shelf and put down that salty, watery canned soup. This Mexican-inspired stew is much better than the pre-made kind, and the whole dinner comes together in just 10 minutes — which might even be faster than we can find that darn can opener. 

This vegetarian stew is no joke! Loaded with beans, quinoa and veggies, it’s guaranteed to make your mouth water while also filling you up and leaving you satisfied. The soup starts by sautéeing olive oil, onion, garlic, bell peppers and celery until soft and translucent. To the veggie mixture, add tomato paste, quinoa, crushed tomato, veggie stock, beans and a mix of spices. Everything cooks together on the stove for just long enough that the quinoa is done, but not overcooked, and until the consistency of the dish is thickened into a stew. 

We recommend garnishing with cotija cheese, sliced avocado and cilantro leaves, and serving with warm tortillas, but go ahead and make it your own (we won’t stop you). Add your favorite cheese, crushed tortilla chips and  a dollop of sour cream — don’t be afraid to get creative! 

Technique Tip: Add a little bit of  water to cover the quinoa once the ingredients are in the pot. 

Swap Option: This dish is vegetarian but you can definitely add shredded rotisserie chicken for an extra hit of protein. For a protein-rich but meatless alternative, add tofu towards the end of the cooking process. To make the stew vegan, omit the cheese garnish.

Ingredients

  • 3 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 2 tablespoons tomato paste
  • 2 cups quinoa
  • 1 (16-ounce) can crushed tomatoes
  • 2 cups vegetable stock
  • 2 (8-ounce) cans pinto beans or black beans
  • 1/2 cup water, if needed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon dried oregano
  • kosher salt and freshly ground black pepper, to taste
  • Fresh cotija cheese, sliced avocado and cilantro leaves, to garnish (optional)
  • Warm corn tortillas, to serve (optional)
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Preparation

1.

In a medium-sized pot on medium-low heat, add olive oil, onion, garlic, bell peppers and celery, sauté until soft and translucent, 2 to 3 minutes. Add tomato paste and cook for another 2 to 3 minutes.

2.

Add quinoa and stir to combine. Add the crushed tomato, veggie stock, beans, water (if needed), coriander, cumin, oregano, salt and pepper. Cook until the quinoa is done, about 10 minutes. The consistency should be stewy, not watery. Garnish with cotija cheese, if using, sliced avocado and cilantro leaves, and serve with warm tortillas.