Step 1

In a small saucepan, combine quinoa and water. Cook over medium heat for about 10 to 15 minutes until the water is absorbed (quinoa will be partially cooked.) Remove from heat and set aside till later.

Step 2

In large saucepan or pot, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, garlic, carrots, and bell peppers. Cook for 4 minutes or so, tossing regularly, until softened.

Step 3

Add tomatoes, broth, and spices. Season with salt and pepper. Bring to a boil.

Step 4

Stir in black beans, kidney beans, and partially-cooked quinoa. Lower heat and let simmer for 25 minutes.

Step 5

Remove from heat. Stir in cilantro, parsley, and lemon juice. Transfer to serving bowls, add a generous drizzle of Early  Harvest extra virgin olive oil and jalapeno slices, if using. Enjoy!