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

From Tosca Reno's Eat Clean Cookbook

Ingredients Nutrition

Directions

  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

5 5

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.