Mexican Quinoa Stew

Soak beans at night and boil them in the morning with salt and water till cooked. You can use tinned ones too

In a pan, warm the oil over medium heat. Add the onion, garlic, celery, carrots, tomato and peas.

Saut until the vegetables are tender.
Now add corn and cooked beans, cumin, salt and season with both pepper powders and water. Cover and let the tomato be mushy to make thick gravy.

Wash quinoa 3-4 times and let it cook in water in a separate pan. But you can cook it in the same pan along with gravy too.

Once boiling, lower the heat, cover the pot, and let the gravy simmer until the quinoa and all vegetables get nicely incorporated with all the flavors.

You can check the taste of gravy at this stage and add more salt and black pepper if needed
Add Coriander leaves generously and give a nice mix

Your healthy Mexican flavor quinoa gravy which is an ideal meal for weight watchers is ready.

Garnish with some lemon wedges or squeeze some lemon juice just before serving