Yield: Makes 8 to 10, 1 cup servings.

INGREDIENTS

  • 2 tbsp coconut oil
  • 1 large yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons unrefined sea salt
  • 1 teaspoon cumin
  • 6 plum tomatoes, peeled and chopped
  • 3 cups baked pumpkin flesh
  • 3 cups low sodium stock
  • 1 cup red quinoa, well rinsed
  • 2 cups black beans (cooked)
  • Freshly ground black pepper
  • Handful fresh cilantro
  • PREPARATION:

    1. In Dutch oven heat coconut oil.
    2. Add onion and cook until translucent – about 5 minutes.
    3. Add garlic, salt and cumin. Saute until garlic becomes fragrant.
    4. Add tomatoes, pumpkin and stock. Increase heat and let boil.
    5. Add quinoa to boiling stock mixture.
    6. Add black beans.
    7. Reduce heat and let simmer for 15 to 20 minutes or until quinoa sprouts its’ little tail.
    8. Season with salt and pepper.
    9. Garnish liberally with chopped cilantro.