Quinoa Harvest Soup

Name: Quinoa Harvest Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Ingredients: 3/4 cup Ancient Harvest Quinoa dry; 1.5 Tbsp canola oil; 3 cloves garlic diced; 1 medium sweet onion diced; 2 medium carrots peeled & chopped; 2 medium stalks celery chopped; 1 medium zucchini chopped; 3 cups baby spinach (fresh) roughly chopped; 2 cups (1 can) cooked black beans drained and rinsed; 1 28 oz can diced tomatoes (low sodium if available); 1 carton (4 cups) low sodium organic vegetable broth; 1.5 cups water; 1 Tbsp hot curry powder; 1 Tsp coriander seed or ground coriander; 1 Tsp ground cumin; 1 Tbsp ground tumeric; 1 Tbsp black pepper; 1 Tsp ground cinnamon; 0.5 Tsp ground nutmeg; 1 Tsp saffron threads

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 10

Ingredients

3/4 cup Ancient Harvest Quinoa, dry1.5 Tbsp canola oil3 cloves garlic, diced1 medium sweet onion, diced2 medium carrots, peeled & chopped2 medium stalks celery, chopped1 medium zucchini, chopped3 cups baby spinach (fresh) roughly chopped2 cups (1 can) cooked black beans, drained and rinsed1 28 oz can, diced tomatoes (low sodium if available)1 carton (4 cups) low sodium organic vegetable broth1.5 cups water1 Tbsp hot curry powder1 Tsp coriander seed, or ground coriander1 Tsp ground cumin1 Tbsp ground tumeric1 Tbsp black pepper1 Tsp ground cinnamon0.5 Tsp ground nutmeg1 Tsp saffron threads

Directions

In large soup pot, saute onions and garlic on medium heat until onion translucent (about 3-5 mins). Add celery, carrots and zucchini, saute another 5 minutes. Add dry quinoa, black beans, vegetable broth, water, canned diced tomatoes and spices, bring to a boil, then gently simmer uncovered for 20 minutes. Add spinach and simmer another 20 minutes. The longer cooked, the more the flacours come out. Serve topped with a chopped nuts or a tablespoon of fat free plain yogurt

Serving Size: makes 10, 1.5 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user PAINES.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 165.6
Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 153.8 mg
Total Carbs: 28.3 g
Dietary Fiber: 7.4 g
Protein: 6.5 g

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