Pinto Bean and Quinoa Stew

Ingredients

• Lime - 1, juiced
• Fresh cilantro - 1/4 cup, chopped
• Salt and pepper - To taste
• Quinoa - 1 cup, rinsed
• Pinto beans - 2 cans, drained and rinsed
• Vegetable broth - 4 cups
• Dried oregano - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Red bell pepper - 1, diced
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, celery, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the cumin, smoked paprika, and dried oregano. Stir to coat the vegetables with the spices.
4. Pour in the vegetable broth and bring to a boil.
5. Add the pinto beans and quinoa. Reduce the heat to low, cover, and simmer for 30 minutes, or until the quinoa is cooked and the stew has thickened.
6. Season with salt and pepper to taste.
7. Stir in the fresh cilantro and lime juice.
8. Serve hot and enjoy!