Mexican Spiced Quinoa Vegetable Stew

Self-care comes in many forms and sometimes it is the shape of a BIG pot of nourishing soup!. Whip up a fresh batch at the beginning of the week to have a cosy bowl available any time you need a dose of TLC. Filled with healing spices, plant-based protein, vibrant veggies, line and leafy greens too, there is nothing like a warming bowl to brighten your body + soul!

Ingredient:

• 2-3 tbsp olive oil, or any cooking oil
• 1 onion, chopped
• 2 large carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 2 cloves garlic, minced
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• ½ tsp crushed red pepper flakes
• 1½ tsp salt or to taste
• 5-6 cups vegetables, chopped ( squash, cauliflower, zucchini, parsnip, potatoes, sweet potatoes)
• 2 tbsp tomato paste
• 6 cups vegetable stock
• ½ cup quinoa
• 1½ cups cooked black beans
• 1 cup cherry tomatoes, halved
• 4 cups spinach
• juice of 1 large lime
• ½ cup coriander, reserved some for garnishing

Method:

Heat a heavy based sauce pot or a cast iron pot over a medium heat. Add onion, carrots and celery and sauté until tender about 5-6 minutes. Next, add in the garlic, cumin, oregano, paprika, red pepper flakes and salt. Cook for one to two minutes until the mixture is well coated. Add in the chopped vegetables of choice and sauté (reserving tomatoes and spinach until the end). Cook for 5 minutes until softened.

Add in the tomato paste, stock and 1 cup of water and bring to a boil. Adjust the water amount if necessary. Reduce to simmer and cover for 10 minutes. Next, add in the quinoa and black beans and cook for additional 15 minutes or until all the vegetables can be pierced with a fork. Turn off the heat and add in the tomatoes, ¼ cup coriander and spinach. Mix with a spoon to distribute evenly. Squeeze the juice of one lime into the pot and season with additional salt and pepper to taste. Serve hot with an extra squeeze of lime, coriander and crushed red pepper flakes!