Hearty Quinoa and Bean Soup

Roberto CarusoRoberto 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.

Prep Tip:

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


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