Cleansing with food can be delicious, fast, and easy. This soup is all of that and freezes well so you can have clean frozen meals for later. This recipe is gluten free, can be vegan-friendly (just change the broth to vegetable broth) and is of course, CambiatiClean. Rebecca loves the short ingredients list and prep time.

Rebecca love the Instant Pot and this recipe is perfect for it but if you like you can make it on the stovetop.  If you have not tried the Instant Pot or another pressure cooker it is an absolute must. It makes cooking so much easier. I find that especially with bean recipes they are much more flavorful with a pressure cooker as well.

This meal begins the night before with soaking your legumes. This removes antinutrients to make it easier on your digestion. A general rule of thumb is to do 1T of an acid (apple cider vinegar or lemon) per cup of dry legume. Leave on the counter to soak overnight (8-12 hours).  You can read more about why to soak and how to do it here:

Instant Pot Mexican Quinoa Stew

  • Prep Time: 15 mins
  • Cook Time: 16-25 mins
  • Makes: 4 to 6 servings


  • 1 teaspoon coconut oil
  • 1 medium yellow onion, chopped
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, pressed or minced
  • 2 jalapeños, seeded and chopped
  • 2 cup bone broth or vegetable broth
  • 1 ½ cups water
  • 1 can diced tomatoes
  • 1 ½ cups cooked black beans (presoaked in 1T overnight)
  • 1 ½ teaspoons ground cumin
  • 2 teaspoons fine sea salt
  • ½ cup quinoa (uncooked, presoaked in 1/2T apple cider vinegar overnight)
  • ¼ cup chopped fresh cilantro (optional, Rebecca skips this)
  • 3 sprigs of fresh thyme (if available)
  • ? teaspoon cayenne pepper (optional, Rebecca would put more in because it was pretty mild but she likes it hot ?)
  • Freshly ground black pepper


  1. Presoak your legumes for easier digestion.
  2. Rinse the beans. Add 2 cups of broth with the beans in the Instant Pot. Turn to High on the Pressure Cook setting for 20 minutes.
  3. Once cooked remove the beans or sauté the vegetables in another pan.
  4. In the Instant Pot turn the sauté function on. Add the oil then add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.
  5. Add the water, tomatoes, beans, cumin, salt, quinoa, thyme, cilantro, and cayenne pepper. Season with pepper and bring the soup to a boil by turning the sauté function back on.
  6. Once boiling, cover the pot, and turn it to slow cook. Let the soup simmer until the quinoa is tender, about 15 minutes. (If you are in a hurry you can use the pressure cooking setting on high for 8 minutes instead of bringing it to a boil then turning it down.)