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Quinoa & Bean Stew
Serves 5 |
Prep Time 10 minutes |
Cook Time 15 minutes
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1 cup onion, diced
1/2 cup carrots, diced
28 ounces Eden Organic Whole Tomatoes with Basil, do not drain
1 stalk celery, diced
1/2 cup fresh or frozen sweet corn
15 ounces Eden Organic Navy Beans, do not drain
15 ounces Eden Organic Kidney Beans, do not drain
3 cups vegetable stock, see Eden's recipe, or store bought
1/2 cup any Eden Organic Quinoa, rinsed and drained
1/2 tsp Eden Sea Salt, if desired
2 tsp dried basil
1/2 tsp dried oregano
2 cups baby spinach leaves, packed
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Directions
Heat oil in a medium soup pot and sauté the onion for 3 to 5 minutes. Add all remaining ingredients except the spinach, cover and bring to a boil. Reduce the flame to medium-low and simmer for 12 minutes until the quinoa is done. Mix in the spinach greens and cook 1 minute until they are wilted. Remove and serve.
Nutritional Info
Per serving:
254 Calories,
5g Fat (16% calories from fat),
14g Protein,
41g Carbohydrate,
17g Fiber,
0mg Cholesterol,
228mg Sodium
Related Recipes
American, Beans, Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Macrobiotic, Mexican/Spanish, No Sweetener Added, Oils, Quinoa, Soup, Chili & Stews, Vegan, Wheat-Free, Whole Grain, Whole Grain
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