Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

From Tosca Reno's Eat Clean Cookbook

Ingredients Nutrition


  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.
Most Helpful

This is one of my favorite lunches. It is light enough that I can do my workout shortly after eating. There is something wrong with the nutritional information though, this recipe should be less than 170 calories for one cup.

Kiwi_mom January 18, 2013