Hearty quinoa and bean soup

Serves: 4

Source: Chatelaine

Ingredients:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 carrot, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp ground coriander
• 1/3 cup dry quinoa
• 2 cups vegetable broth
• 540 mL can white kidney beans, drained and rinsed
• 2 cups baby spinach

Instructions:

1. Heat a large saucepan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Add carrot, garlic, cumin, coriander 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.
2. Stir in beans and spinach. Cook until beans are hot and spinach is wilted, 2 to 3 more min. Serve immediately.