Vegan Quinoa and Black Bean Stew

Start by rinsing the quinoa under cold water – this is an essential step to remove the natural coating of quinoa which could make it taste bitter or soapy.

Heat olive oil in a large saucepan over medium heat. Add the onion, and cook until it becomes tender and translucent. This process really helps to unlock the sweetness of the onions.

Next, I personally add the garlic and jalapeno, sautéing them until they're fragrant, which usually takes about a minute.

Stir in the black beans, diced tomatoes, cumin, chili powder, cayenne pepper and finally the quinoa. I don't drain the tomatoes as the juice adds more flavour to the stew.

Pour the vegetable broth into the saucepan and give everything a good stir to combine. Here's a tip: try to use a good quality broth to get richer flavours.

Bring the mixture to a boil. Then reduce the heat, cover the saucepan and let it simmer until the quinoa is cooked, which usually takes about 20 minutes. While simmering, remember to stir occasionally to prevent burning at the bottom.

Finally, season the stew with salt and pepper according to your preference.

Serve the stew warm, garnished with fresh cilantro leaves and a squeeze of lime juice just before serving. The lime adds a touch of acidity which brightens up the whole dish. Enjoy!