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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Tosca Reno's Eat Clean Cookbook Ingredients:
2 tablespoons extra virgin olive oil |
1 purple onion, chopped |
1 large carrot, chopped |
1 cup celery, including leaves |
3 garlic cloves |
1 teaspoon sea salt |
1 pinch fresh ground pepper |
6 cups vegetable stock or 6 cups chicken stock |
2 vegetable bouillon cubes or 2 chicken bouillon cubes |
2 cups chopped tomatoes |
1/2 cup quinoa (rinsed) |
2 cups white kidney beans (rinsed and drained) |
1 teaspoon curry powder |
1 pinch ground nutmeg |
3 cups spinach leaves (baby) |
Directions:
1. Heat oil over medium heat in a large soup pot or dutch oven. Add onion and saute over med-low heat until translucent.
2. Add carrots, celery, garlic and salt. Saute until vegetables are golden about 5 minutes.
3. Add stock. Unwrap cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil and reduce heat to simmer for 15-20 minutes or until quinoa is tender.
4. Add spinach and cover. Cook briefly until leaves are wilted.
5. Season with salt and pepper. Serve with crusty bread.
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