Step 1

In a medium-sized pot on medium-low heat, add olive oil, onion, garlic, bell peppers and celery, sauté until soft and translucent, 2 to 3 minutes. Add tomato paste and cook for another 2 to 3 minutes.

Step 2

Add quinoa and stir to combine. Add the crushed tomato, veggie stock, beans, water (if needed), coriander, cumin, oregano, salt and pepper. Cook until the quinoa is done, about 10 minutes. The consistency should be stewy, not watery. Garnish with cotija cheese, if using, sliced avocado and cilantro leaves, and serve with warm tortillas.