Ingredient:

• 1 teaspoon coconut oil (I opted to use 1 tablespoon olive oil instead)
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 3 carrots, chopped
• 4 cloves garlic, pressed or minced
• 2 jalapeños, seeded and chopped
• 3 ½ cups water
• 1 large can (28 ounces) diced tomatoes
• 1 ½ cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained
• 1 ½ teaspoons ground cumin
• 2 teaspoons fine sea salt
• ½ cup quinoa (dry/uncooked)
• ¼ cup chopped fresh cilantro
• ⅛ teaspoon cayenne pepper (for extra heat, optional)
• Freshly ground black pepper
• Optional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream…