- Roberto Caruso from Chatelaine
- 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
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.
No need to chop the spinach . Just toss it into the simmering soup and it wilts perfectly.
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