Roberto Caruso from Chatelaine

Ingredients

• 1 tbsp vegetable broth
• 1 onion, chopped
• 1  carrot, diced
• 2  garlic cloves, minced
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp tumeric
• 1/3 cup dry quinoa
• 1/4 cup of barley
• 2 cups vegetable broth
• 540 mL can white kidney beans, drained and rinsed
• 1 can of tomatoes crushed
• 2 cups baby spinach

Instructions

Heat a large saucepan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Add carrot, garlic, cumin, coriander. tumeric and Quinoa. Cook for 2 more min. Pour in broth and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until Quinoa is cooked, about 15 more min.

• Stir in beans and spinach. Cook until beans are hot and spinach is wilted, 2 to 3 more min. Serve immediately.

Prep Tip:

No need to chop the spinach . Just toss it into the simmering soup and it wilts perfectly.