Quinoa Harvest Soup

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

Freezes well

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.