1 1/3 cups dry quinoa, rinsed well
2 cans black beans, rinsed and drained
4 cloves garlic
6 oz. fresh baby spinach
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.