Quinoa Black Bean Soup

*Note: this makes a large batch - be sure to reduce or cut in half if desired.

Ingredients

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

Directions

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 cilantro.