May 11, 2012

Quinoa Black Bean Soup

A meal doesn't get much more nutrient-packed than this! Colorful veggies and protein from the quinoa and beans come together to form a soup overflowing with healthy goodness. This makes a large batch, so be sure to reduce or cut in half if desired.

Vegan, gluten-free

1 1/3 cups dry quinoa, rinsed well
2 cans black beans, rinsed and drained
1 onion
4 cloves garlic
6 oz. fresh baby spinach
3 carrots
15 oz. can diced tomatoes
4 cups vegetable broth
2 tsp. cumin
2 tsp. oregano
2 tsp. chili powder
Cilantro for topping

Cook quinoa in a small saucepan according to package directions.
Meanwhile, dice onion and carrot. Mince garlic and roughly chop spinach.
In a stockpot over med-high heat, saute onion, carrot, and garlic with cumin, chili powder, oregano and salt for about 7 minutes.
Add vegetable broth, 4 cups water, and tomatoes with juice. Cover and bring to a light simmer.
Reduce heat to med-low, add cooked quinoa, spinach, and black beans. Let heat through for about 5-10 minutes. Season well with salt.
Serve topped with chopped fresh cilantro.

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  1. I just had to pin this ... immediately caught my eye b/c it's so bright and easy!

  2. Yummy quinoa. A very good alternative to meat and very tasty. Excellent dish!

  3. This looks delicious - I just bought quinoa and a ton of veggies, so this looks like a perfect, easy meal. Can't wait to try it!

  4. I went with what I had in the house. I mixed white and red quinoa. Kale for spinach. Added garlic scapes with the saute. I had only one can of black beans so I also added a can of garbazo beans. I like spice so I also added some ground red pepper. I added the kale with the stock since it is not as tender as spinach. Yum!!

    1. Your substitutions sound AWESOME!! Nice work! Don't you just love that about soup? So versatile :)

  5. I can't wait to try it!! is dinner tonight...